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There is no sincere love apart from love for food, "said George Bernard Shaw.
L In the year 2011, I had just moved to the National Capital Region (NCR) and one of the most exciting things about this city was food. The badociations you make with food last a lifetime. One of the first restaurants that I visited in this city happened to be Punjab Grill, a company of J Inder Singh Kalra, better known as "Jiggs Kalra".
The taste of Dal Makhani was so distinct that even today, nearly nine years later, it brings me back to that lunch.
On June 4, 2019, Jiggs Kalra died in Mumbai at the age of 71. With many nicknames to his credit, the one who captures perhaps his essence is "czar of Indian cuisine". It is obvious that he played a crucial role in making Indian cuisine a place in the sun.
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Renowned for reviving his ancestral delicacy, as the famous Galouti Kebab Kalra believed in cooking for the soul.
Source: The FTB / Facebook Blog
Having started his career as a journalist, Jiggs Kalra worked with the Times of India and with the weekly illustrated .
Subsequently, he began writing a column of food products in 1970, at a time when writing food was not even a big deal.
Pbading from one medium to the other in the 1990s, Kalra was part of the first Indian television show about food entitled Daawat that would be broadcast live on the Internet. prime time every Sunday.
According to a report, it was Maharana de Mewar who asked Kalra to run Shiv Niwas Palace in Udaipur, beginning his breakthrough in the management and management of a restaurant.
We are all proud to be the first Asian to be inducted into the International Food and Beverage Hall of Fame.
Source: Sabyasachi Roy / Facebook
He is the author of 11 titles including ] Prashad is considered a bible by all chiefs. He had the privilege of serving Princess Diana, Prince Charles, Atal Bihari Vajpayee and Bill Clinton, among the long list of personalities.
Pawan Soni, founder and CEO of Indian Food Freak, a strong online food community, had the privilege of meeting Jiggs Kalra a few times. Addressing The Better India he shares, "The most obvious things that come to my mind when I think of him would be the food and followed closely the recipe books that He wrote. "
"He had a plethora of knowledge of Indian cuisine, and without his precarious health he would have been in the kitchen preparing the delicacies," Pawan says.
] Source: Pawan Soni / Facebook
In Kalra's own words, "I can not even think of anything else that I could have done, other than that, that's why I was created and it was the will of the Lord, I am only doing it. "
You will also like: Meet the unique chef who brings the dishes of Karnataka to five-star tables
] (Edited by Shruti Singhal)
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