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Imtiaz Qureshi (1931–2024)

Lucknow rakabdar banquet patriarch who revived dough-sealed copper-deg Awadhi Dum Pukht slow-steaming and became the first chef awarded the Padma Shri.

Awadhi Dum Pukht master chef Imtiaz Qureshi receiving the Padma Shri

Archival photograph · Wikimedia Commons · GODL-India

Awadhi Dum Pukht master chef Imtiaz Qureshi receiving the Padma Shri
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Artist
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Bibliography
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Born into a two-hundred-year lineage of royal court butchers and banquet rakabdars who cooked for the Nawabs of Awadh in Lucknow, Imtiaz Qureshi apprenticed over giant wood-fired copper deg cauldrons catering thousand-guest weddings before codifying classical Awadhi slow-cooking for modern kitchens. 1

Safeguarding wheat-dough-sealed dum pukht vapour cooking—with glowing embers balanced atop the lid and beneath the base—alongside melt-in-the-mouth galouti kebabs and saffron-mace spice infusions, he became the first culinary master conferred India's Padma Shri in 2016. 1

Revived

1
Awadhi Dum Pukht Slow-Steamed Culinary Tradition
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Practised in

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India
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Sources

1

What’s on this page is sourced from the citation below.

SourcePublisherLicence
Dum Pukht and the Culinary Heritage of AwadhMinistry of Culture, India / Padma Awards Citation, 2016—
"Imtiaz Qureshi (1931–2024)." Folkroom Archive (Artists), https://folkroom.org/artists/imtiaz-qureshi · CC BY-SA 4.0.