Dr Syed Amjed Ahmed, a pioneering communication scholar and educator who shaped generations of journalists, media professionals, and educators, passed away in Bengaluru at the age of 76. Known for his deep patience, open-minded teaching, and visionary contributions to educational broadcasting, Dr Amjed’s passing marks the end of an era in Indian media education.
Throughout his career, Dr Amjed transformed the Department of Mass Communication and Journalism at the University of Calicut into a nationally recognised centre of excellence. His students today occupy senior positions in journalism, advertising, public relations, technical communication, and academia across India and abroad. A true academic innovator, he was among the first to identify technical writing as a viable career for communication graduates, long before the digital revolution took hold.
A man of science and sensitivity, Dr Amjed earned a Master’s in Geology and an MS in Communication from Bangalore University before dedicating his life to teaching in Kerala.
As the founding director of the Audio Visual Research Centre (AVRC) at Calicut University, he led the institution to national acclaim by producing award-winning educational documentaries for the University Grants Commission. One such production, which featured real visuals of an open-heart surgery from the Sri Chitra Tirunal Institute in Trivandrum, became a landmark in educational media and inspired other AVRCs to embrace creative and visual storytelling.
Colleagues recall that he navigated multiple bureaucratic and institutional hurdles with quiet resilience. His leadership combined administrative acumen with human warmth, ensuring that the AVRC became both technologically forward and academically rigorous.
As a teacher, Dr Amjed believed in dialogue over dictation. His classroom was a space of debate, reflection, and dissent. He encouraged students to think critically, question conventions, and link theory to experience. If a student disagreed or even displayed anger, he would listen calmly and respond with logic and empathy. He believed that listening was central to education and that disagreement was an essential ingredient of learning.
His contributions extended beyond pedagogy. He introduced round-the-clock PTI teleprinter services for journalism training, built a best-in-class media library, and installed one of the earliest Apple Macintosh DTP systems for hands-on experience in editing and design. His work ethic inspired students and colleagues alike, while his humility kept him grounded despite his many accomplishments.
Those who knew him describe him as a rare educator who never used authority to impose discipline, but empathy to earn respect. Even as a department head, he supported student activism and believed that education must nurture conviction alongside competence.
For his students and peers, Dr Amjed was not just a teacher but a lifelong mentor, guide, and friend. His influence on media education in India endures through the thousands he taught and inspired to think independently, act ethically, and communicate truthfully.
source: http://www.radiancenews.com / Radiance News / Home> Latest News> Markers of Excellence> Obituary> Report / by Radiance News Bureau / October 17th, 2025
A carrom spot alive at Banne Pahelwan Ki Gali in Itwara
From gossip, rumours, history buff, election campaign to latest trends, in times of AI, Bhopal’s Patiabazi is still a major spot for discussion, debates where many politicians including former President of India Dr. Shankar Dayal Sharma and hockey legend, Aslam Sher Khan cut their teeth on these patias.
Foods served during Patiyabazi
Bhopal :
For 62-year-old businessman Abdullah Bhopali, visiting Iqbal Maidan every evening is akin to a sacred ritual. After a long, tedious day, the maidan lightens his heart and rekindles his mood.
For over 40 years, Abdullah has been a regular at this public space, originally called Khirniwala Maidan, renamed as Iqbal Maidan after the legendary Urdu poet Allamah Iqbal. Iqbal spent six months in Bhopal across four visits before India’s Independence, composing many of his iconic poems here. Once a private leisure courtyard for Bhopal’s Nawabs, Iqbal Maidan, nestled near the Upper Lake in the walled city, stands as a testament to the city’s 300-year-old history.
Every evening, Abdullah settles on a patia—a rectangular stone slab measuring about 4×2 feet—alongside friends, engaging in hours of lively conversation.
Over cups of Namak Wali Chai (salted tea) and cigarettes, these Patias are not bound by time or age. They start off in the late afternoons and go late into the night. Endless discussions covering everything from a hectic work day to politics, and Bhopal’s storied past. They reminisce about the city’s golden era, the unsung bravery of the Nawabs, their soldiers and exchange local gossip.
“Patiyabazi is a mental diet for Bhopalis like us,” says Abdullah. “It’s our primary source of news, political updates, and historical lessons and anecdotes. But administrative actions are weakening this tradition.”
Patiyabazi, is a quintessential Bhopali tradition that traces its roots to the Nawab era. The term patia refers to the stone or brick platforms placed outside tea shops, homes, or public spaces, serving as informal gathering spots.
Gauhar Mahal night.
When the source of entertainment was scarce during the Nawab period, people used to gather outside their houses or public spaces after the dinner, converging on these patias sipping tea, playing chess or carom, and debating over the city’s pressing issues.
Over time, this practice solidified into a cultural cornerstone, becoming a social lifeline for Bhopalis. The tradition of Patiyabazi thrives as a vibrant cultural practice in Bhopal despite the growing urbanization and modernization.
Urdu literature, and books like Shayam Munshi’s Sirf Nakshe Kadam Rah Gaye and others vividly capture the essence of Patiyabazi, chronicling its role as a social institution. In 2015, two short plays were also designed over the age-old tradition by a city play writer Rafi Shabbir that were staged in the city’s Bharat Bhawan.
Bhopal’s Patiabazi is akin to Kolkata’s Roker Add. Older houses across Kolkata’s landscape are attached to the building — a sort of a porch, popularly known as rowak or rok, reserved for adda.
The adda is a gathering of friends and acquaintances for a session of non-stop conversation with topics ranging from day-to-day problems and anecdotes to local or global politics or sports. They indulge in long conversations over endless cups of tea, sometimes coffee, and a few cigarettes. An adda can be indoors or (preferably) outdoors, and beyond the college campus and office, the locations for these addas have evolved over the years.
Like Kolkata’s rowak adda, Iqbal Maidan remains as a vibrant hub for Patiyabazi unlike Chatori Gali, Char Batti Chowk, Jahangirabad, Ibrahimpura and others which didn’t survive with the time of rapid urbanization in the name of smart city.
“After dinner, people flock to these public spaces, spend hours discussing the freedom movement, social issues, and Bhopal’s welfare over tea and cigarette,” says Rafi Shabbir, who wrote two-plays on Patiyabazi.“Sometimes, these patias transformed into mushairas or ghazal ke mahfil.”Every mohalla (neighborhood) in the old city boasts its own patia spot, each with its distinct flavor of discussion. For example, Ibrahimpura’s patia was renowned for spirited debates on politics and hockey, while Maktaba Sharkia’s was a haven for conversations about art, culture, and literature.
Bhopalis enjoying Patiyabazi at Banne Pahelwan Ki Gali around 12 pm
These gatherings have long been more than casual meetups; they’ve shaped Bhopal’s social and political landscape.
Many of Bhopal’s politicians and social activists cut their teeth on these patias, says Rizwan Uddin Ansari, a city historian.
He explained, former President of India Dr. Shankar Dayal Sharma, former MP K.N. Pradhan, Communist Party leader Shakir Ali, and hockey legend, Aslam Sher Khan often frequented Najja Dada ka Patia, engaging in fiery debates over politics and international affairs that drew crowds. The discussions were so influential that Nawabs stationed spies at these patias to gauge public opinion.
“At Najja Dada ka Patia, an intelligence officer was tasked to check conspiracies against the ruler,” says Ansari. “During local elections, candidates would visit these spots to campaign, engaging directly with voters to sway opinions.”
Historian Rizwan recalls a time when a woman wrestler from Haryana visited Bhopal, sparking animated discussions at a patia. “It was a hot topic,” he says, “especially when women’s rights were still a struggle.”
These conversations often transcended gossip, addressing societal shifts and shaping public discourse. Even today, the old city’s streets like Banne Pahelwal Ki Gali in Itwara, Qazi camp, hum with the clatter of carrom boards and chess games, as men gather to keep the tradition alive, sometimes, till dawn.
This tradition, however, is only confined to some pockets of the walled city. Those shifted to new Bhopal, long for it like a 45-year-old political activist Jawaid Beg.
Beg moved to new Bhopal near Airport Road to meet his family’s growing demands. Yet, he drives 10 kilometers to Iqbal Maidan many times a week to partake in this centuries-old ritual. “Although it’s impossible to go to Iqbal Maidan every night because of workload, sitting on the patia, with friendsmakes me feel alive,” he says. “All my worries vanish.”
The modernization, however, has posed challenges to Patiyabazi. Between 2000 to 2010, the government removed patias from outside homes, citing beautification and encroachment concerns. In the later years, district administration, detached from local traditions, began dispersing crowds from these public spaces after 11 pm labeling Patiyabaaz as nightwalkers. The administration argues that since section 144 CrPC (now Section 163 BNS) is in place, it’s important to disburse the crowd to maintain ‘law and order’ in the city.
Gohar Mhal night.
As a result, the tradition has waned among younger generations, who are drawn to modern distractions like mobiles, games, OTT platforms, social Apps and others getting detached to the city’s tradition and history.
For the younger generation, tea joints are new Patia spots and scooty and bikes become the new Patia.
These spots attract younger Bhopalis, particularly those under 40, who are reimagining the tradition. “Scooty and bikes have become the new patias for the youths,” says Saad Iqbal, a 35-year-old businessman, who runs a dry fruit shop in Jumerati locality of walled city. He sits at a tea joint near Royal Market with friends till late night after closing the shop at 11:30 pm.
For the younger generation, these tea joints offer a space to discuss everything from vacation plans to shopping trips at the nearby market, often while playing mobile games like PUBG. This blend of old and new keeps the spirit of Patiyabazi alive.
At Budhwara Chowk’s patia, 25-year-old car mechanic Bhura Khan unwinds after a grueling workday. “A cup of tea with carrom sets the mood,” he says, surrounded by friends. “The gossip keeps us informed and makes us laugh.”
Gohar Mahal, another popular spot, draws youngsters with its scenic lake views, where they enjoy snacks and tea. Qazi camp, Aishbagh, Bagh Dilkusha are some of the popular spaces for Patiyabazi.
Patiyabazi is more than a pastime; it’s the heartbeat of Bhopal’s community. It bridges generations, from Nawab-era chess matches to modern-day PUBG sessions.
For Bhopalis, patias are more than stone slabs—they are living monuments to Bhopal’s enduring spirit, where stories are shared, friendships are forged, and the city’s soul is kept alive.
source: http://www.muslimmirror.com / Muslim Mirror / Home> Art & Culture> Exclusive Reports / by Kashif Kakvi / September 26th, 2025
Veteran Urdu journalist Abdul Wahed Farooqui has been honoured with the Maharashtra State Urdu Sahitya Academy Award for his outstanding contribution to Urdu journalism. The award, presented by the Department of Minority Affairs, recognises his long-standing commitment to promoting Urdu language and literature through the press.
Farooqui has been editing an Urdu weekly since 2014, shaping public opinion through thoughtful commentary and consistent coverage of social and cultural issues. Colleagues and readers describe him as a voice of balance and integrity in Urdu media. His work has strengthened the role of Urdu journalism in highlighting issues affecting the community and preserving linguistic heritage.
At the award ceremony held in Mumbai, officials praised his dedication to nurturing young journalists and maintaining high editorial standards. The honour reflects growing recognition of Urdu journalism’s importance in sustaining India’s literary diversity.
Farooqui’s recognition also highlights the evolving role of minority-language media in today’s digital environment. Despite challenges such as limited funding and readership competition, Urdu publications continue to serve as a bridge between communities, preserving both cultural and linguistic identity.
The Maharashtra Urdu Sahitya Academy Award is one of the state’s top honours for contributions to Urdu language, literature, and journalism. Farooqui’s selection reaffirms the value of responsible journalism rooted in linguistic and cultural commitment.
source: http://www.radiancenews.com / Radiance News / Home> Latest News> Report / by Radiance News Bureau / October 14th, 2025
Qureshi traces his lineage to chefs who served Awadh rulers more than 200 years ago.
Chef Imtiaz Qureshi receives Padma Shri award in 2016 from former President Pranab Mukherjee
Culinary legend Imtiaz Qureshi, who was credit with making the dum pukht style of cooking popular, died in Mumbai on Friday at the age of 93.
His eldest son and chef Ishtiaque Qureshi said the 93-year-old had issues with his vital organs and was hospitalised for some weeks due to old-age issues.
Who was Imtiaz Qureshi?
Born in a family of chefs in Lucknow on February 2, 1931, he traces his lineage to chefs who served Awadh rulers more than 200 years ago. His culinary journey started at the age of nine when his uncle was tasked with cooking for a British regiment. He later joined Krishna Caterers, a catering company that served the Indian Army during the 1962 war with China. He had even cooked for a state banquet hosted by former Prime Minister Jawaharlal Nehru. Along with this, he cooked for state banquets for visting foreign leaders including Queen Elizabeth II, Bill Clinton and Tony Blair on different occasions.
The Padma Shri awardee was also known for giving a fillip to the culinary excellence of ITC Hotels after he joined there in 1979. He established restaurants like Bukhara and Dum Pukht. Dum Pukht is a traditional slow-cooking technique.
He won the Padma Shri award in 2016. He is survived by two daughters and five sons. All seven of them are working in the culinary field.
‘Lucknow lost its biggest ambassador’
Chef Kunal Kapur posted on X, “His culinary legacy and contributions will forever be remembered and cherished. May his soul find eternal peace and may his memory continue to inspire us all.”
Singer Adnan Sami said, “Sad to learn that Padma Shri Master Chef Imtiaz Qureshi has passed away. He was a culinary genius & a man full of zeal for life!! He was also the modern day father of Awadhi Cuisine & his Biryani was legendary amongst everything else he fed the world. My deepest heartfelt condolences to his family.”
Chef Ranveer Brar paid tribute to the legend, saying, “Lucknow has lost its biggest ambassador. As a Lucknow boy with dreams of becoming a chef, the folklore of Imtiaz Qureshi is something I grew up with. It was around 1999 when I was working as a trainee chef at the Taj in Delhi. I remember once taking the Rs 612/- I had earned to ITC Maurya next door and trying out the Galouti Kebab. It’s an extremely sad moment for me, for everybody in Lucknow. (I) am currently in a state of shock.”
“Every interaction of mine with the maestro, was about Lucknow, his growing up years in Lucknow, his time at the Raj Bhavan, his time when he opened the beautiful Clarks restaurant.. And so much more,” he wrote on Instagram, “Sometimes you just can’t accept that someone’s no more. This is one of those moments…
“The fact that I was eating Imtiaz Qureshi’s food in an ITC hotel was life changing for me. Not only had he pulled the dum pukht technique out of Lucknow, he had given it a personality, an unmistakable refinement,” Brar added. “RIP chef, your legacy lives on forever…”
source: http://www.theweek.in / The Week Magazine / Home> News> Entertainment / by Web Desk / February 11th, 2024
Ishtiyaque, the eldest son of chef Imtiaz Qureshi, a Padma Shri awardee, has worked in various departments, from bakery to butchery.
Chef Ishtiyaque Qureshi preparing kebabs at the Jashn-e-Lucknow food festival in Delhi | Photo: Tina Das | ThePrint
New Delhi:
When he offered his guests a bowl of kheer, a traditional dessert made with thickened milk, chef Ishtiyaque Qureshi had a wicked twinkle in his eyes. He knew he would leave them flabbergasted when he revealed the key ingredient—garlic.
Not just the guests, but even other chefs had no clue that the pearly pods in the dessert were not almonds. The kheer was part of a delectable spread of Awadhi cuisine at the Jashn-e-Lucknow food festival at Delhi’s JW Marriott.
“When he (Ishtiyaque) asked me to taste it, I could never guess what it was. It has truly been quite the experience watching him work tirelessly from morning to night,” said Yashasvi Yadav, a management trainee at JW Marriott.
Yadav had been working closely with Ishtiyaque to prepare 23 dishes using 20 ingredients for the festival held between 21-23 February. With rajanigandha in vases, lanterns, and roses, the tables were set to complement the Awadhi cuisine.
From melt-in-the-mouth Kakori kebabs to the rich dum gosht biryani, and the experimental narangi chicken korma, the slow-cooked dishes had people going for multiple servings.
These dishes reflected the artistry of Ishtiyaque, the eldest son of chef Imtiaz Qureshi, a Padma Shri awardee. Ishtiyaque has been carving out a niche for himself—from opening the Kakori House restaurant in Mumbai to working as a consultant for several popular hotels in India, dabbling with the frozen food industry, and now starting the restaurant Murgori, which serves chicken Kakori kebabs.
Ishtiyaque was on his feet for 14 hours on the first day of the festival, in a kitchen shared with another food pop–up. “We made 23 dishes in just three stoves,” he said, smiling, as he talked to guests in detail about the dishes.
Deeply appreciative of his legacy, Ishtiyaque has, however, charted a course very different from his father, who spent his career with the ITC group.
Ishtiyaque has worked with various brands like The Leela, Kempinski, and InterContinental. He has also been instrumental in the makeover of several brands, including Aafreen, a fine–dining Indian restaurant of JW Marriott Pune.
Ishtiyaque learned from the best—his father—while working through school. “When I was 12, during school holidays, my father skilfully lured me to the Maurya operations. With the temptation of swimming in the pool and eating at the bakery, he put me in the kitchen,” said Ishtiyaque.
He worked in various departments, from bakery to butchery, and credits that hands-on training for building a solid foundation for his career.
Culinary artistry
The young boy didn’t want to cook; he wanted to join college instead. But with a big family to support, another earning member was necessary. He initially worked at ITC Maurya during the day while attending classes at Delhi’s Ram Lal Anand College in the evening.
Ishtiyaque later left for Jeddah, Saudi Arabia, in 1986 after his father helped him get a job there. Three years later, he returned home and interviewed with ITC’s then-chairman, YC Deveshwar, at ITC Maurya in Delhi. He soon found himself at the Dum Pukht restaurant in Mumbai, which was then part of the Sea Rock Hotel.
He also worked with legendary French chef Roger Moncourt, who was the executive chef at ITC Maurya in New Delhi. “I remember he removed beef and pork from the Indian restaurant,” said Ishtiyaque. This separation—which he also recently recommended at a new restaurant—helped increase the clientele for fine Indian dining.
This was around the time when Datta Samant’s trade union raised slogans like ‘Dilliwale murdabad’. Nevertheless, Ishtiyaque found his space, experimenting with slow-cooked delicacies and reviving age-old techniques that define Awadhi cuisine.
Over the years, he has also mastered techniques from the frozen food industry, blending science with culinary artistry—all while carrying forward his father’s legacy.
Food innovations
The father-son duo often cooked together, especially after doctors advised both parents to stop consuming red meat. This led to one of Ishtiyaque’s innovations—the chicken Kakori kebab.
“For three years, they never guessed it wasn’t made of mutton but chicken. That’s when I realised this is a great option for the market, for those who cannot or don’t want to consume red meat,” said Ishtiyaque.
His father always made sure to have dinner at home, where his mother would rustle up delicacies like aloo gosht, saag gosht, or meat cooked with seasonal vegetables. Ishtiyaque prefers home–cooked meals and staying in rather than travelling, even though work often keeps him on the move.
One dish that had people queuing up for second and third helpings was the narangi chicken korma. “While making the list of ingredients, the chef asked me to get oranges. Even the person in charge of the hotel’s vegetable and meat stock was curious why Awadhi food might need oranges,” said Yadav.
The result of Ishtiyaque’s experiment was a refreshing, aromatic stew. “To me, that is fusion food—when you marry one ingredient with another, instead of overpowering the dish or just laying a few strands of microgreens on a plate. That is just scamming,” said Ishtiyaque.
According to him, training chefs today isn’t what it used to be, as people no longer want to invest the same time or energy. The way his father worked and taught now feels like part of a bygone era.
“I was lucky that we could spend his last years together. He was charismatic and an extrovert. Even till the end, he wanted good food and was joking with the nurses,” said Ishtiyaque.
“But I will always be there for my guests,” he added, pausing briefly to speak to someone dining alone.
Ishtiyaque often cooked for his parents and was always eager to hear his father’s feedback. “He would suggest improvements, and sometimes my mother would be like, ‘Your son has cooked, let it be.’ But that is who he was. And I think like him and have the same kind of passion that he did,” he said.
(Edited by Aamaan Alam Khan)
source: http://www.theprint.in / The Print / Home> Features> Around Town / by Tina Das / March 02nd, 2025
His grandfather taught Gordon Ramsay the secrets of dum cuisine. Chef Zoheb Qureshi hails from what is considered as the First Family of food in India. His grandfather, Chef Imtiaz Qureshi, is one of the two chefs to receive a Padma Shri honour and his father, Gulam Qureshi has been the brand custodian at Dum Pukht, ITC Maurya, Delhi for the last 15 years.
Zoheb’s preparations exemplify the philosophy of Giza-e-Khusus meaning cooking delicious food while retaining its nutritive value. He has taken upon himself the daunting task of running the first chef-led online food delivery format in the country, Cross Border Kitchens. He says, “I am on a mission to make people taste what authentic Nehari or Mirch Baigan ka Salan is or what an original dum biryani tastes like.”
In a candid conversation, he talks more about himself and his work:
Your philosophy of food?
It’s a common ground offering people a universal experience. It brings people together belonging to varied cultures and beliefs.
Your fav cuisine?
Awadhi
Your idol?
My father – Gulam Qureshi
Your fav spice?
Cardamom
Your hot selling dish?
Awadhi Gosht Biryani
Lessons learnt in the kitchen?
Every day is a new day in the kitchen that teaches you something new. However, my evergreen lesson that I stand by daily is to never go to the cooking range without all the ingredients.
How do you like to de-stress?
Listening to music calms me down.
How do you define yourself?
Someone who’s forever eager to learn & unlearn.
What are you passionate about?
About different techniques in cooking and travelling to new places to learn about its food culture.
Last meal on earth, what would you choose?
Phirnee
Recipe: Murgh Rampur Biryani
Ingredients:
Chicken (50 gm) piece 400 gm
Basmati rice 250 gm
Brown onions 25 gm
Desi ghee 50 gm
Cloves 4
Cinnamon sticks 2
Bayleaf 1
Green cardamom 4-6
Cream 25 ml
Beaten curd 75 gm
Salt to taste
Yellow chilli powder 10 gm
Mace cardamom powder 15 gm
Ginger garlic paste 25 gm
Rose water 5 ml
Kevda water 5 ml
( screwpine)
Sweet ittar 1 drop
Slit green chillies 25 gm
Mint leaves 25 gm
Ginger julienne 10 gm
Royal cumin seeds 2 gm
Lemon juice 20 ml
Water ½ litre
Whole wheat flour dough
(for lining the lid) 100 gm
Process:
Step 1 : Cooking of chicken
Marinate the chicken with Biryani masala powder, hung curd, rose water, red chilli powder and cook in tandoor
Cook the chicken with jhol, yellow chilli powder, mace cardamom powder, saffron, ittar, kewra and rose water.
Step 2 : Boiling rice
Wash, soak basmati rice for 10 minutes. Boil water in a pan and add the wholespices, salt to taste and lemon juice.
Add the rice and cook till 2/3rd done.
Step 3 : Cooking on Dum
Layer the chicken. Add a mixture of ghee and cream.
Garnish with mint leaves, ginger juliennes, brown onions and saffron dissolved in water.
Line the lid with flour dough and seal the vessel.
Put the vessel on an iron griddle and cook for 15 minutes.
Once the biryani is cooked, serve it with raw onions, lemon, chutney and raita.
source: http://www.thepatriot.in / The Patriot / Home> Specials / by Sharmila Chand / October 04th, 2019
Address : ITC Windsor hotel, Vasanth Nagar, SEE MAP
The restaurant is shedding its colonial hangover by dropping “Jolly Nabobs” from its title and focussing on biryanis and kebabs.
Master Chef Ghulam Qureshi | Photo Credit: Special Arrangement
ITC Hotels’ Dum Pukht restaurant is an institution with a storied legacy. At ITC Windsor in Bengaluru, the restaurant was called Dum Pukht Jolly Nabobs; for the past 25 years, it was known for its Anglo-Indian and colonial-era dishes. Think mulligatawny soup, pomegranate chops, and forest officer’s pulao. But now, with a menu curated by Master Chef Gulam M Qureshi, they are harking back to the brand’s Lucknowi roots. The restaurant is dropping “Jolly Nabobs” from its name and introducing some classic Awadhi dishes. Over a leisurely lunch, Qureshi treats me to the new menu, delighting me with tales of nawabs and begums.
Chef Qureshi is the seventh generation chef from his family. He is the son-in-law of the pioneering chef Imtiaz Qureshi, who was awarded the Padma Shri for his contributions. The family has been cooking for the nawabs of Lucknow for 200 years. The chefs of Awadh invented the dum style of cooking and take great pride in their kebabs and biryanis.
The succulent Kakori kebabs
Our lunch begins with a selection of kebabs. The Kakori is, of course, legendary. Minced lamb, flavoured with cloves and cinnamon, are skewered and char grilled. Saffron completes the dish. The seekh nilofari kebabs are made of lotus stem and puffed lotus seeds. Spices like mace, green cardamom and herbs are used to add masala to the kebabs. We are also served the jumbo prawns cooked in the tandoor and then finished in a dum preparation. Flavoured with cheese and yoghurt, this dish is mild and delicate.
The highlight of the meal is the murgh khushk purdah. The main chicken dish is brought to the table in a platter that is topped with the baked pastry, then carved at the table by the team of chefs.
“My forefathers have been making this dish since the 1820s. The nawabs used to farm the poultry at home, because they were very particular about the quality. On the day of the feast, the chicken was marinated for five or six hours. It was then cooked in the dum with the purdah,” Qureshi shares.
Jaitoon ka tel or olive oil, imported from West Asia, makes the dish light and silky. Under the pastry, succulent pieces of chicken, along with chunks of onions, tomatoes and pineapples, are enveloped in a gravy, which has notes of mace and star anise. It pairs very well with the warqi parantha.
The specialty gucchi pulao
Try the gucchi pulao, made with morel mushrooms that are a delicacy from Kashmir. They are stuffed with cheese and cooked with basmati rice.
We end with shahi tukra and saffron rabri, topped with pistachios, almonds and a silver leaf. While the Anglo-Indian dishes may be missed, I won’t complain about the new direction taken by the restaurant because of the quality and authenticity of the dishes.
Cost for two ₹6,000. At ITC Windsor. For details, call 8061402610
source: http://www.thehindu.com / The Hindu / Home> Food> Dining / by Anagha Maareesha / June 17th, 2024
Banu had tied the knot with the late Dilip Kumar on October 11, 1966
Saira Banu and Dilip Kumar on their wedding day / Instagram
Bollywood veteran Saira Banu’s wedding with the late Dilip Kumar on October 11, 1966, was ‘dreamlike, unscripted and full of delightful chaos’, the actress recalled on her 59th marriage anniversary on Saturday.
In a long note on Instagram, Banu noted that her wedding was not extravagant. Instead, it was marked by ‘simplicity, hurried excitement and heartfelt emotion’. Though Banu and Kumar were to tie the knot in November, Kumar insisted on an early nikkah. The couple tied the knot in an ‘unscripted’ ceremony, nine days after their engagement on October 2 that year.
Banu hardly had any time for preparation. Her bridal ensemble was stitched by a local tailor and she got married without any printed cards or detailed plans.
“The song Do Sitaron Ka Zameen Par Hai Milan Aaj Ki Raat floated through the air like a blessing that wouldn’t fade. It played all night long, echoing the joy in my heart, and I remember thinking that if someone told me I could truly fly that evening, I would have believed them. That’s how unreal, how dreamlike it all felt,” wrote the 81-year-old actress, alongside pictures from the ceremony.
“Nothing about that day was extravagant, yet it was perfect in its simplicity. My wedding joda was lovingly stitched by our local tailor; there were no grand designers, no detailed plans, no printed cards, just hurried excitement and heartfelt emotion. The Nikaah was meant for November, but destiny had other plans. I can still hear Sahib’s gentle but firm voice over the telephone from Calcutta saying, “Aap ek Maulvi ko bulaiye aur Nikaah karwa dijiye!” And just like that, the most important day of my life unfolded before I could even blink,” she continued.
Reflecting on her wedding day and the crowd of Kumar’s admirers who had gathered outside her house to witness their special day, Banu wrote, “The wedding itself was full of delightful chaos. Sahib and I lived close by, and when his Baraat came down the lane, the Ghodi descended a small slope, the umbrella brushing against his Sehra, a sight so charming that it still makes me smile. In no time, word spread that Dilip Kumar was getting married, and hundreds of admirers found their way into my home. The house was overflowing with laughter, noise, and strangers who felt like family.”
Banu recalled that the sheer number of guests left them short of food. “The crowd was so large that we even ran short of food, people began pocketing tiny souvenirs, a fork here, a spoon there as if they were collecting tokens from a fairytale,” she wrote.
“Oh, what a day that was. Unscripted, imperfect, and yet filled with a kind of joy that words can never truly capture. That night remains etched in my heart a memory that still glows softly, even after all these years,” the actress concluded.
Banu, who made her Bollywood debut opposite Shammi Kapoor in the 1961 film Junglee, starred alongside her husband in films like Gopi (1970), Sagina Mahato (1971) and Jwaar Bhata (1973). Kumar passed away on July 7, 2021, at the age of 98.
source: http://www.telegraphindia.com / The Telegraph Online / Home> Entertainment / by Entertainment Web Desk / October 12th, 2025
Urdu journalist Zameer Ahmed Khan Jaleel Ahmed Khan has received the Maharashtra Rajya Urdu Sahitya Academy’s Exemplary Journalism Award 2020 for his dedicated contribution to Urdu journalism. He described the award as recognition of all sincere individuals serving society through honest and conscious reporting.
Khan, known for his association with Roznama Inquilab, Munsif TV, and MCN Urdu News, expressed gratitude to his teachers, colleagues, and readers. He said their encouragement and prayers strengthened his resolve to pursue truth and integrity in journalism.
Speaking about his professional journey, Khan said his goal has always been to guide journalism in a positive and dignified direction. He emphasized that journalism should be rooted in honesty and social awareness to enlighten the community with knowledge and justice.
He thanked Allah for the success and prayed for continued sincerity and dedication in serving society through the power of the pen. Khan also urged his peers to maintain faith and commitment to the principles of truth and responsibility in media work.
The award highlights the importance of Urdu journalism in promoting social consciousness and ethical reporting, and serves as inspiration for young journalists to pursue their work with humility and integrity.
source: http://www.radiancenews.com / Radiance News / Home> Pride of the Nation> Awards> Latest News / by Radiance News Bureau / October 10th, 2025
Renowned Urdu author Shama Akhtar Kazmi launched her latest works, “Aitraf Nama” and “Naqosh Pindar”, during the Dr. Manzar Kazmi National Award Function. The event was jointly organized by the Urdu Qabeela Foundation and the Department of Urdu at Chaudhary Charan Singh University.
The books were released by Dr. Vinod Kumar Tripathi (IRS), who served as the chief guest. The ceremony was presided over by Maulana Abu Zafar Hassan Nadvi Azhari and attended by distinguished literary figures including Prof. Aslam Jamshedpuri, Rafi Jafar, Darraj Kamankar, Mohammad Wajihuddin, Fayyaz Ahmed Faizi, Shakeel Rashid, Akhtar Kazmi, and Irfan Arif.
The event celebrated Shama Akhtar Kazmi’s enduring contributions to Urdu literature, highlighting her ability to blend personal reflection with literary insight. Both books were described as a reflection of Kazmi’s literary depth and engagement with Urdu heritage, showcasing her skill in addressing contemporary themes while maintaining classical literary elegance.
Speakers emphasized the importance of initiatives that preserve and promote Urdu literary traditions, noting that events like these strengthen cultural continuity and encourage younger generations to engage with Urdu literature. The launch also served as a platform for scholars and enthusiasts to discuss the evolving role of Urdu writing in modern India.
Through her work, Kazmi has reinforced the relevance of Urdu as a medium for both intellectual discourse and creative expression. The successful launch of “Aitraf Nama” and “Naqosh Pindar” demonstrates the continued vitality of Urdu literary culture and the role of dedicated authors in sustaining its prominence.
source: http://www.radiancenews.com / Radiance News / Home> Latest News / by Radiance News Bureau / October 11th, 2025
