Director Zafer Mohiuddin says the play is a conversation between the medium of theatre, film and television
Kavita Agarwal and Zafer Mohiuddin in stills from the play | Photo Credit: Special Arrangement
Kathputliyan Theatre Group (KTG) will stage, Ek Actor Ki Maut. Directed by theatre actor, director, playwright Zafer Mohiuddin, the play is originally written by Croatian writer, Miro Gavran and adapted to Hindi by Saurabh Srivastava.
“It is about two actors, Akshay and Ira, who develop a bond while rehearsing for a charity show,” says Zafer in his baritone, from Alliance Francaise. “Akshay is a struggling actor, while Ira is established with a successful career spanning 40 years. Akshay invites Ira to act in a play, and Ira reluctantly agrees. The play explores Ira’s love for theatre, and the emotions the two actors go through as they share aspects of their lives.”
Zafer plays Akshay while Kavita Agarwal plays Ira. “The play is also a conversation between the medium of theatre, film and television. And how many use theatre as a stepping stone for film. For instance, though NSD was started to propagate theatre, actors train there to seek a career in films. Ira is also guilty of the same while Akshay, however, believes in theatre.”
The play, says Zafer, posits the theory that an actor dies when he exits the stage.
Zafer started off as an architect, but discovered his passion for theatre and became a playwright. Though he has done voice overs, advertisements and films, Zafer has stayed deeply rooted in theatre since 1979, when he founded Kathputaliyaan Theatre Group
Ek Actor Ki Maut Zafer says is a serious play. “I travelled to Delhi recently and a visit to NSD is a must with every trip. This time, while I was there, I bought 20 plays and one book was this. The subject hit me so hard that I immediately contacted the playwright, sought his permission and we started working on this play.”
The theme engulfed Zafer. “It is an intense play with no form of stylisation, and a lot of dialogue. It is a serious discussion between two senior actors with long, meaningful, powerful silences that are crucial to the play.”
Zafer says the play was staged for an intimate audience and this is their first public show. Kavita has been with Kathputliyan for the past three years and has also worked with other theatre groups.
The play will be staged on March 24, 3.30pm and 7.30pm at Jagriti, Whitefield. Tickets on BookMyShow.
source: http://www.thehindu.com / The Hindu / Home> Entertainment> Theatre / by Shilpa Anandraj / March 20th, 2024
Diners at Sheraton Hyderabad were recently introduced to the rarely seen Bhatkali cuisine, thanks to home chef Fatima Riyaz. Through an exclusive pop-up, Fatima presented dishes rooted in the coastal town of Bhatkal in Karnataka, highlighting its Nawayathi heritage and centuries of cultural exchange.
Bhatkali food is known for its unique blend of spices, coconut, and rice. “Five out of six dishes have rice in some form,” Fatima explained, noting how coconut adds sweetness and depth to most preparations. Spice levels are high, but carefully balanced with caramelised onions. Signature to the cuisine is Loli, a red chilli-based spice paste slow-cooked in coconut oil and used across dishes.
The Sheraton menu included Mudkale, rice balls with prawns cooked in coconut oil, and seasonal desserts like Chibbad, a local melon served with coconut milk and lime. While seafood dominates the cuisine, Fatima also created vegetarian versions to suit diverse diners.
Her food is deeply personal, drawn from family traditions and her community’s layered history. “Our cuisine reflects Islamic influences, Jain touches, and coastal Indian roots,” she said. The language of her community, Nawayathi, similarly borrows from Marathi and Konkani, echoing cultural ties along the western coast.
Fatima began cooking professionally after the pandemic, inspired by people reviving traditional recipes. Since then, she has taken Bhatkali cuisine to cities through curated pop-ups. “I only cook this cuisine,” she noted. “It is Indian, but with a sweetness that is ours.”
Story by Deccan Chronicle
source: http://www.radiancenews.com / Radiance News / Home> Features> Latest News> Report / by Radiance News Bureau / September 20th, 2025
An Islamic Heritage Exhibition titled “Durrat-ul-Iman” was organised by the SKSSF Stewart Gunj Unit in South Andaman between 17 to 19 October, with the active participation of all Madrassas under ARJM . The event served as a vibrant platform for students to present creative and educational displays reflecting Islamic history, knowledge, and spirituality.
The exhibition featured a range of thematic models and interactive setups, including an artificial Qabr (grave) designed by youth members, a matching board circuit highlighting the teachings and details of the four Imams of Islam, a quiz corner, a selfie point, and a video presentation on “The Signs of Qayamat.”
Among the exhibits, the Isra-wal-Meraj display drew particular attention for its detailed depiction of the Prophet’s journey from Mecca to the heavens. Visitors praised the effort and imagination that went into the presentation, which combined learning with deep spiritual reflection.
The exhibition was organized to foster Islamic education, encourage creativity among students, and strengthen community engagement through faith-based learning. With overwhelming response from people, the exhibition was widely appreciated by the public for its innovative displays and spiritually enriching atmosphere.
source: http://www.radiancenews.com / Radiance News / Home> Latest News> Report / by Radiance News Bureau / October 23rd, 2025
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
