Imtiaz Qureshi

Mohammed Imtiaz Qureshi

Recreating the magic of royal kitchen

Born over 60 years ago into family of ‘Khandani’ Bawarchi’s for Chef Imtiaz it was a foregone conclusion that he would eventually become a chef. His ancestors were noted chefs of the nawabs and when Imtiaz’s father died young, his mother apprenticed her seven-year-old son to her brother who was considered among the best in Lucknow.

Beginning with the lowest category of jobs, the young Imtiaz learnt all the skill of the trade from his master. During his days with his uncle, business flourished and gradually clients began to seek out young Imtiaz. His uncle found this disturbing and Imtiaz’s mother intervened to withdraw her son from the apprenticeship – because in time-honoured Indian style, the shishya is not excepted to outshine the guru.

Joining a reputed restaurant in Lucknow, Imtiaz soon became the best known chef in the city. The restaurant also developed an enviable reputation for catering at all the major feast and wedding in the city. Imtiaz remembers catering for a banquet of 1000 covers hosted by the Chief Minister of Uttar Pradesh. Pandit Nehru, the chief guest, had insisted on congratulating the young chef himself.

Soon after this, ITC offered Imtiaz a contract, to head the operation of their Indian kitchens. Imtiaz was encouraged to research the forgotten cuisine of he nawab of Awadh. He spent years in perfecting the receipts, naming it Dum Pukht after the process of cooking. The cuisine was launched at a restaurant by the same name at the ITC Maurya Sheraton in 1989. The rest is the culinary history.