HBI Staff | Mumbai 
The culinary journey of legendary chef and Padma Shri awardee, Imtiaz Qureshi was nothing short of remarkable, and his contributions to Indian cuisine have left an indelible mark.
Born on February 2, 1931, in Lucknow, Uttar Pradesh, Imtiaz Qureshi hailed from a family of chefs. His culinary career began under the guidance of his uncle, and he later joined Krishna Caterers, a company that served the Indian Army during the Sino-Indian War of 1962. Qureshi’s passion for cooking led him to several local restaurants before he was found by Mr Haksar who asked him to join ITC-Welcomgroup in 1979.
It was at ITC Maurya Sheraton that he found his true calling and with institutional support he found a platform to excel himself. He was instrumental in bringing authentic Awadhi cuisine in a modern 5-star setting with contemporary presentation, style and courses with Dumpukth style of cooking. His expertise extended beyond the kitchen, as he had the honor of preparing official banquets hosted by the Prime Minister and the President of India.He served head of state, royalty and corporate heads who swore by his kakori kebab, Dumpukth biryani , koh -e -awad ( lamb shank) to name a few.
In 2016, the Government of India recognized his immense contributions by awarding him the Padma Shri, making him the first chef to receive this prestigious honor. Imtiaz Qureshi’s secret sauce was the passion he infused into every dish, and his legacy will continue to inspire generations of chefs.
He leaves behind a culinary dynasty, with his five sons and two daughters—Aisha Qureshi, Ishtiyaque Qureshi, Ashfaque Qureshi, Irfan Qureshi, Yasmin Qureshi, Imran Qureshi, and Muhammad Ahsan Ali Qureshi—who are also making their mark in the culinary world with restaurants in India and abroad.
Chef Imtiaz Qureshi’s memory will forever be associated with the rich flavours, traditions, and artistry of indian cuisine, Dumpukth and ITC.
May his soul rest in peace.
