Humble Beginnings, Grand Aspirations
Chef Imtiaz Qureshi's culinary odyssey began in a family steeped in the tradition of cooking for royalty. From a tender age of nine, he was immersed in the world
of food, assisting his brother-in-law's catering business. By fifteen, his prodigious talent was evident as he masterfully prepared complex dishes like korma, gilauti kebabs, and shahi tukda for immense gatherings of up to 10,000 people. This early exposure honed his skills, laying the foundation for his illustrious career. His passion for cooking soon transformed into a full-time profession when he joined Lucknow's Krishna Hotel, a pivotal step that allowed him to further refine his craft and deepen his understanding of diverse culinary techniques. This formative period was crucial in shaping his unique culinary philosophy and preparing him for the monumental achievements that lay ahead in his gastronomic journey.
A Table Fit For Kings
The exceptional quality of Chef Imtiaz Qureshi's cuisine attracted a truly distinguished clientele. His kitchens became a culinary destination for global and national icons alike. During her visit to India in 1983, Queen Elizabeth II had the distinct honor of savoring his famous kakori kebabs, a testament to his mastery. The guest list of luminaries who experienced his creations also included esteemed Indian figures such as former President A.P.J. Abdul Kalam and former Prime Ministers Lal Bahadur Shastri and Jawaharlal Nehru. An often-recounted anecdote by his son, Ashfaque Qureshi, highlights the chef's ingenuity. For a dinner hosted for Nehru, Chef Imtiaz, celebrated for his prowess with mutton dishes, had to demonstrate remarkable creativity by inventing innovative vegetarian preparations that astonishingly mimicked the texture and taste of meat, showcasing his adaptability and culinary genius under pressure.
Nourishing a Nation
Chef Imtiaz Qureshi's culinary contributions extended beyond elite dining, significantly impacting national well-being. He was a fervent advocate for using food as a force for good and demonstrated this commitment through large-scale feeding initiatives. During the 1940s, at the young age of sixteen, he is recognized for having prepared meals for an astonishing 10,000 soldiers. His dedication to serving the nation's forces continued decades later; during the 1962 Indo-China War, he once again lent his culinary expertise to feed soldiers in Lucknow. These acts underscore his profound sense of duty and his belief in the power of food to support and sustain those who serve the country, cementing his legacy not just as a chef, but as a humanitarian.
Pioneering Culinary Identity
Even after his passing in February 2024 at the age of 93, Chef Imtiaz Qureshi's influence endures through the restaurants his family continues to operate. A prime example is the renowned Bukhara restaurant, established in 1978 at the ITC Maurya in Delhi. His son, Ashfaque, elaborates on the restaurant's genesis, explaining that in the post-1947 era, with Indian society leaning towards Western culinary preferences and a scarcity of authentic Indian eateries, Bukhara was conceived as a bold statement. It was Chef Imtiaz's vision to counter the lingering effects of colonial culinary influence by reintroducing and celebrating traditional Indian dining customs. Notably, he championed the practice of eating with one's hands, a concept that was considered unconventional at the time but has since become an iconic aspect of the Bukhara dining experience and a symbol of Indian culinary pride.
A Global Culinary Footprint
The culinary philosophy and successful restaurant ventures initiated by Chef Imtiaz Qureshi have expanded significantly, establishing a global presence. Today, the legacy of his food sensibilities is not confined to Bukhara but is reflected in numerous other establishments founded by him and his sons. These include a substantial network of five outlets within Delhi, one in Gurgaon, and an additional six across the wider National Capital Region (NCR). Furthermore, his brands have successfully ventured beyond Indian borders, establishing four international outlets. These global outposts are located in key international cities, including Doha, Kuala Lumpur, and Muscat, bringing the authentic taste and unique dining experience pioneered by Chef Imtiaz Qureshi to diners around the world and solidifying his enduring impact on international gastronomy.
