A Loss for Food Lovers: Chef Imtiaz Qureshi, King of Dum Pukht, No More

Lucknow: The Indian culinary world mourns the passing of legendary chef Imitiaz Qureshi, who died on February 16th at the age of 93. Celebrated for reviving the Dum Pukht tradition of slow-cooked, sealed-pot cuisine, Qureshi leaves behind a legacy of exquisite flavors and culinary innovation.

Born in 1931, Qureshi began his culinary journey in his family’s kitchen in Lucknow, a city renowned for its rich culinary heritage. He honed his skills at the iconic ITC Hotels, eventually becoming the mastermind behind their acclaimed Bukhara restaurant, known for its authentic Dum Pukht dishes.

Qureshi’s dedication to preserving and reinventing the Dum Pukht technique, characterized by its use of sealed clay pots and slow cooking over charcoal, earned him the prestigious Padma Shri award in 2016. Beyond Bukhara, his culinary influence touched several other restaurants within the ITC group, as well as numerous chefs and food enthusiasts.

Tributes poured in from the Indian culinary community, recognizing Qureshi’s immense contribution to the world of food. Chef Kunal Kapur called him a “culinary genius,” while Ranveer Brar recalled his encounter with Qureshi as a “life-changing moment.”

As a Lucknow boy with dreams of becoming a chef, the folklore of Imtiaz Qureshi is something I grew up with.
It was around 1998-1999 when I was working as a trainee chef at the Taj Palace in Delhi.
I remember once taking the Rs. 612/- I had earned to ITC Maurya next door and… pic.twitter.com/XaICbf2T3j

— Ranveer Brar (@ranveerbrar) February 16, 2024