Chef Imtiaz Qureshi-icon who revived dum pukht, refined biryani

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“He was a larger-than-life figure and immensely proud of his cooking. He was his greatest ambassador. He was perhaps the first chef (from a catering business background) who acted like a superstar, who brought respect to the profession,” said journalist and food writer Vir Sanghvi, founder of the culinary platform Culinary Culture. He started out cooking halwa-puri and boiling eggs for British soldiers and went on to win the Padma Shri for his contribution to Indian cuisine. As the ‘Grand Master Chef’ of ITC Hotels, he was synonymous with the restaurants Bukhara and Dum Pukht. He died on 16 February...