Tag Archives: Muslims of India – Positive News

Celebrating a Century of Educational Book House: An Enduring Legacy of Literature and Learning in Aligarh

Meerut / Aligarh, UTTAR PRADESH :

Responding to this need, Abdul Shaheed Khan, an alumnus of MAO College Aligarh from Meerut, opened a small stationery shop in 1925, named this establishment “Educational Book House”, marking the beginning of a new chapter in Aligarh’s literary landscape.

Aligarh Muslim University, renowned as a beacon of knowledge and service to the nation, has nurtured multiple institutions dedicated to education and culture since its inception. Among these, the Educational Book House (EBH) stands out as a distinguished establishment, symbolizing a century of dedication to the dissemination of literature and learning.

Established in 1925, EBH is more than an ordinary bookstore; it holds a revered position among bibliophiles, scholars, and literary circles both nationally and internationally. Over the past hundred years, EBH has played a pivotal role in spreading the literary and academic works of Aligarh across a broad audience, ensuring its legacy endures today. Its contribution to the development and promotion of Urdu language and literature is of profound importance in the history of book publishing

Historical Roots of Book House at Aligarh:

The story of Book house in Aligarh is intertwined with the visionary efforts of Sir Syed Ahmad Khan (1817-1898) and his pioneering movement to elevate Muslim education in India. As early as 1888, Sir Syed aimed to establish a bookstore in Aligarh to serve the students and teachers of his educational institutions.  He launched a campaign to establish a bookstore in Aligarh and even raised funds for this purpose.  An advertisement in the Aligarh Institute Gazette dated 7th July 1888 announced the opening of a bookshop: “Aik Tijarti Dukan Kitabon aur Stationary yani Saman Nosht wa Khwand Kay Farokht Ke Aligarh Mein” – a commercial shop for books and stationery in Aligarh. (see AIG, 7th July 1888)

This initial venture was called the “College Book Depot” which quickly became a vital hub for literature, academic materials, and stationary. It functioned as a bridge connecting scholars, students, and the wider community, fostering a culture of learning and intellectual curiosity in Aligarh. The original depot thrived under the stewardship of Mir Wilayat Hussain (1862-1949) but faced decline after his retirement in 1920, eventually closing down. (see Aap Beeti ya MAO College Ke Kahani, Mir Wilayat Hussain Ki Zubani, Sir Syed Academy, Aligarh, 2024, p.126).

The Birth of EBH

The establishment of Aligarh Muslim University in 1920 created a renewed demand for a dedicated bookstore that could cater to the needs of students and faculty alike. Responding to this need, Abdul Shaheed Khan (1898-1968), an alumnus of MAO College Aligarh from Meerut, opened a small stationery shop in 1925 near Fuller Road, close to Tasweer Mahal. He named this establishment “Educational Book House”, marking the beginning of a new chapter in Aligarh’s literary landscape. His vision was to provide affordable and accessible academic books and stationery, supporting the educational aspirations of students and teachers.

Abdul Shaheed Khan, Founder EBH

Moving to Shamshad Market:

In 1928, Sahibzada Shamshad Ahmed Khan (1888-1954), son of eminent educationist and vice-chancellor of AMU, Sahibzada Aftab Ahmed Khan (1867-1930), built a bustling commercial complex known as “Shamshad Building” in civil line Aligarh near AMU. This market was designed to serve the needs of the university community and local residents, housing shops for tailoring, groceries, milk, bread, bicycle repairs, and more. A mosque was also constructed within the complex, serving as a spiritual and community center.

Recognizing the importance of proximity and accessibility, Sahibzada Shamshad Ahmed Khan requested Abdul Shaheed Khan to relocate EBH to this new marketplace. The bookstore shifted there in 1929, anchoring itself within a vibrant hub of activity. This move significantly increased EBH’s visibility and accessibility, making it a central point for students and scholars seeking academic and literary materials.

The Aligarh Magazine (1929-30) praised Shamshad Market as a vital institution, emphasizing how it simplified the lives of students by providing essential books and stationery close to their place of study. In an editorial note, editor write:

“The Shamshad building has undoubtedly rendered an invaluable service to the student community of the University, for all the requirements of the students are to be found in the shops contained in the building and they have no more to worry themselves by running down to the city to fetch even the most ordinary things of everyday use. Sahibzada Shamshad Ahmad Khan deserves the thanks of all those whose life has been made easy and pleasant by the erection of this splendid building and we most cordially congratulate him on this.” (see Editorial Notes, Aligarh Magazine, 1929-30, p.11)

According to renowned historian Prof. Iftikhar Alam Khan, in his authoritative work “Muslim University Ki Kahani, Imarton Ke Zubani 1920 to 1947”, the Shamshad Building was constructed in 1929 at a cost of Rs. 30,000, financed by Sahibzada Shamshad Ahmed Khan’s mother. The building housed 18 shops, including EBH, and was a bustling center of commercial and cultural activity.

EBH’s shop within this complex charged the highest rent—Rs. 31—indicating its prominence and importance in the market. Its strategic location made it an essential resource for students, teachers, and literary enthusiasts, solidifying its reputation as a hub of education and culture. (See “Muslim University Ki Kahani, Imarton Ke Zubani 1920 to 1947”, EBH, Aligarh, 2006, pp. 161-165)

Early Contributions to Literature and Publishing:

Even before India’s independence, EBH distinguished itself as a publisher committed to a broad spectrum of subjects. Unlike many publishers focused solely on literature or religion, EBH ventured into publishing works on children’s psychology, social sciences, philosophy, history, linguistics, and sciences. Its publications catered to the academic community and the general public, fostering a culture of knowledge dissemination. Notable early publications included: “Kainat Adab” by M. A. Hameed Alig (1935) editor Nazara Meerut,  “Ahsan-ul-Intikhab’’ by Ahsan Marehrawi, “Makhzan Adab” by M. A. Shahid, “Sukhna Nau”“Husn-e-Intikhab’’ by Abdul Jaleel Kidwai,  “Delhi Ka Ek Madar Akhiri Mushaira” by Mirza Farhatullah Beg, “Dastan Rani Ketki Aur Kanwar Uday Bhan Ki” by Syed Inshallah Khan Insha, “Bachhon Ki Tarbiyyah” by Musarrat Zamani, “Al-Aqeedah Al-Hasna” by Molvi Sham and Maulana Abdussalam etc.

These works reflected EBH’s commitment to educational and literary growth, providing resources that supported scholarly pursuits and cultural development.

Post-Independence Challenges and Resilience:

The partition of India in 1947 was a tumultuous period that resulted in massive migrations and upheavals. Many families left their ancestral homes, but Abdul Shaheed Khan chose to remain in Aligarh. His son Asad Yar Khan says that just after independence many of his father’s relatives and friends asked him, he also migrate to Pakistan, but Professor Rashid Ahmed Siddiqui and Dr. Aale Ahmad Suroor advised him to continue his work from here, thus his father put this idea out of his mind.

His dedication ensured that EBH continued serving the community, moving from Shamshad Market to the Conference Market in 1951 to accommodate expanding operations.

In this period, EBH expanded its publishing activities further. It published influential titles on Indian politics and governance, including Dr. Hashim Kidwai’s “Jhamooriya Hind” (1951), which analyzed India’s political system and constitution. Apart from Jhamooriya Hind, some of his titles are: Mubadiat Ilm Madniat (1951), Duniya Ke Hukoomatain(1961), Mubadi Siyasiyat (1971), Tareekh-e-Afkar siyasi (1982), Usool-e-Tammaddun, Usool-e-Siyasiyat (1988).

An Advertisements of book highlighted the importance of such works for students, scholars, and policymakers appeared in Weekly Jhamoor Aligarh dated 26th December 1955 states:

“In the book under consideration, the author has described the modern constitution of the Republic of India, all the essential things related to the constitution have been included in it. This book has done a great job not only for students but also for those interested in Indian political science. Sadq, Maarif, Jamiyat, Tanveer and Jamhur in their reviews congratulated the author for publishing this useful book.  Dr. Syed Mahmood, Minister for Development, Government of Bihar, and Professor Haroon Khan Sherwani, Head of the Department of Political Science, Osmania University, have liked it very much.”

Supporting Urdu Education and Literature:

A vital aspect of EBH’s mission was promoting Urdu language and education. The bookstore provided textbooks for institutions such as Jamia Osmania, Hyderabad, Aligarh Muslim University and Jamia Urdu, Aligarh and collaborated with teachers from Aligarh Muslim University to develop curricula that emphasized Urdu literature and linguistics.

This support helped to sustain and foster Urdu’s growth as a language of scholarship and culture across the region.

Asad Yar Khan

Following the death of Abdul Shaheed Khan in 1968, his sons, Asad Yar Khan (b. 1941, famously known as Kaptan Sb. as he served the Captain of Horse Riding in AMU several years) and Ahmed Saeed Khan (b.1948, affectionately Bhayya of all known people), inherited the legacy. Under their leadership, EBH grew into one of the most respected Urdu publishing houses in the subcontinent. They enhanced the quality of printing, expanded their catalog to include works of eminent poets, scholars, and political thinkers.

Ahmed Saeed Khan

Works of Prominent literary figures such as Iqbal, Faiz Ahmed Faiz, Khalifa Abdul Hakeem, and Ghulam Sarwar published and promoted through EBH, significantly contributing to the Urdu literary renaissance.

It also published works of  Wazir Agha, Abu Lais Siddiqui, Hassan Askari, Masood Hussain Khan, Akhtar Ansari, Syed Abdullah, Khaliq Ahmed Nizami, Muhammad Hashim Kidwai, Vaqar Azeem,  Majnoon Gorakhpur,  Ateeq Ahmad Siddiqui, Ibadat Barelvi, Raza Ali Abidi, Qurratul ain Haidar, Aal-e-Ahmad Suroor, Khurshid-ul-Islam,  Abdul Qadir Sarwari, Waheed Quraishi, Athar Parvez, Zaheer Ahmad Siddiqui, Khadeeja Mastoor, Ziauddin Alvi, Abdul Mughni, A.A. Hashmi, Rasheed Hasan Khan, Masood Hasan Khan, Masood Hassan Rizvi, Shaharyar,  Manzar Abbass Naqvi,  Mirza Khalil Beg, Abul Kalam Qasmi, Iftikhar Alam Khan, Asghar Abbas, Surraya Hussain, Sagheer Afrahim etc.

The Literary Magazine “Alfaaz”: A Cultural Milestone:

In 1975, Asad Yar Khan launched “Alfaaz”, a literary magazine dedicated to Urdu literature. Edited initially by Abul Kalam QasmiAlfaaz became a vital platform for poetry, literary criticism, and cultural dialogue. It provided a space for emerging writers and established intellectuals to exchange ideas, debate, and showcase their work.    

The magazine’s editorial board included notable scholars such as Khurshid-ul-Islam, Khalil-ur-Rehman Azmi, and Naseem Qureshi. Over nearly two decades, Alfaaz played an essential role in nurturing Urdu literature, fostering new talent, and preserving the cultural heritage of Urdu language and thought.

Personal Reflections:

The author’s personal association with EBH began in 1995, when as a seventh-grade student, he first visited the bookstore to buy storybooks and magazines. Over the years, this relationship deepened, leading to interactions with notable scholars, poets, and literary figures, including Professor Hashim Kidwai, Professor Mushir-ul-Hasan, Professor Qazi Abdul Sattar, Manzoor Hashmi, Professor Abul Kalam Qasmi, Qurban Ali (BBC Hindi), Tariq Hasan (Prominent Journalist), Mirza Masood Beg (Prominent Linguists) and many others.

In 2016, EBH published the author’s book on Aligarh’s journalism, “Aligarh Ke Urdu Sahafat”, a testament to their ongoing support for young writers and scholars.

Celebrating a Century of Service:

Today, as EBH celebrates its hundred years of existence, it stands as an integral part of Aligarh’s intellectual and cultural heritage. The dedication and honesty of Late Abdul Shaheed Khan and later his sons have made EBH a symbol of Urdu literature’s resilience and growth. Their efforts to promote Urdu, support education, and foster literary excellence have left an indelible mark on the Urdu circle.

A Legacy for the Future:

It is hoped that EBH continues to serve as a beacon of literary and educational excellence, nurturing new talents, publishing significant works, and promoting the Urdu language. As it celebrates a century of remarkable service, the entire community extends heartfelt congratulations and best wishes for its future endeavours.

The Educational Book House’s journey over the past hundred years stands as a shining example of dedication to knowledge, culture, and language. Its legacy is a reflection of the enduring power of literature to unite, educate, and inspire. May EBH continue to flourish and illuminate the path of learning for many more generations to come.

source: http://www.heritagetimes.in / Heritage Times / Home / by Dr Asad Faisal Farooqui / July 27th, 2025

Senior Urdu Journalist Abdul Wahed Farooqui Honoured with Maharashtra State Award

MAHARASHTRA :

Mumbai:

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

Career guidance session titled “Exploring Careers in Defence” held at Bearys Academy of Learning

Mangaluru, KARNATAKA :

Mangaluru :

A career guidance session titled “Exploring Careers in Defence: Opportunities and Preparation” was held at Bearys Academy of Learning (BAL), Bearys Knowledge Campus, Innoli, on Sunday, October 12, 2025. The programme aimed to guide and motivate students from diverse academic streams to explore career opportunities in the Indian defence services.

The session was inaugurated by Syed Mohamed Beary, Chairman of Bearys Academy of Learning, who delivered the opening remarks. He highlighted the valuable work done by Anees Kutty, Founder and Director of Anees Defence Career Institute (ADCI), Pune, in mentoring and preparing youth for careers in the armed forces.

Beary observed that many young graduates from Mangaluru often seek employment in Gulf countries after completing their studies. Drawing a comparison between conventional jobs and defence careers, he said that serving in the armed forces brings immense pride not only to the individual but also to the entire family.

He further remarked that a majority of personnel in the Indian defence forces hail from northern parts of the country, and it is time for youth from southern India, particularly from Dakshina Kannada to take active interest in this sector. Citing the example of Kodagu, a region known for its significant representation in the armed forces, he urged students from the coastal belt to follow suit. He also encouraged female students to explore various roles and opportunities available in the defence sector.

The keynote session was conducted by Anees Kutty, who has over 36 years of experience as a Defence Career Counsellor. Through a detailed two-hour interactive presentation, he explained different career pathways in the defence sector, covering examinations such as NDA, CDS, AFCAT, and SSB, and discussed career prospects in premier institutions like ISRO, DRDO, Agniveer, RMS, RIMC, and Sainik Schools.

Kutty also elaborated on how various engineering specializations can help candidates qualify for technical and research roles within the defence services. He highlighted the scholarships and government-sponsored programmes available for aspiring candidates, emphasizing that both the government and the defence forces provide financial and institutional support for education and training before official recruitment.

He reminded students that success in the defence sector demands passion, consistency, and perseverance, noting that the preparation process is long and requires dedication and discipline.

In his concluding remarks and presidential address, Syed Mohamed Beary announced three major commitments for Bearys Academy of Learning: Establishment of a National Cadet Corps (NCC) unit at the campus, Appointment of a Colonel as campus administrator, who will also provide SSB training to students, Setting up of a Defence Career Counselling Centre within the campus to assist students aspiring for defence services.

The programme was hosted by Joyson Miranda.

Dr. Manjur Basha, Principal of Bearys Institute of Technology (BIT), Mangaluru, welcomed the gathering, while Abdul Latif, Principal of Bearys Pre-University College (BIPUC), proposed the vote of thanks.

Dr. Sadaf, Administrator of Anees Defence Career Institute, and Prof. Mohamed Sinan, Head of the Department of Computer Science and Engineering at BIT and the coordinator of the event, were present on the dais.

source: http://www.english.varthabharati.in / Vartha Bharati / Home> Karavali / by Vartha Bharati / October 12th, 2025

Prof. Faisal Devji and Dr Abdul Qadeer to Receive Sir Syed Excellence Awards

Zanzibari, TANZANIA / CANADA / Bidar, KARNATAKA :

Prof. Faisal Devji (L) and Dr Abdul Qadeer to receive Sir Syed Excellence Awards

Aligarh:

Aligarh Muslim University (AMU) has announced the recipients of the 2025 Sir Syed Excellence Awards, which will be presented during the Sir Syed Day Commemorative Ceremony on October 17, marking the birth anniversary of AMU founder, Sir Syed Ahmad Khan.

Prof. Shafey Kidwai, Director, Sir Syed Academy, and convener of the jury informed that the International Sir Syed Excellence Award will be conferred upon Professor Faisal Devji, Beit Professor of Global and Imperial History, Balliol College, University of Oxford. Widely regarded as a leading scholar of South Asian studies, Islam, globalisation, and ethics, Prof. Devji holds a Ph.D. and M.A. in Intellectual History from the University of Chicago and a B.A. (Double Honours) in History and Anthropology from the University of British Columbia.

Born in Tanzania, Prof. Devji has taught at institutions, including Yale, Cornell, Harvard, and the University of Chicago. His acclaimed works include Waning Crescent: The Rise and Fall of Global IslamMuslim Zion: Pakistan as a Political Idea, and The Impossible Indian: Gandhi and the Temptation of Violence. His influential essay Apologetic Modernity explores the 19th-century Muslim engagement with modernity, particularly through the lens of Sir Syed Ahmad Khan and the Aligarh Movement.

The National Sir Syed Excellence Award will be presented to Dr. Abdul Qadeer, Chairman of the Shaheen Group of Institutions, for his transformative contributions to education among marginalised communities. Founded in 1989, the group now educates over 20,000 students with a faculty of 500+ across 13 Indian states. It operates schools, PU and degree colleges, and offers coaching for NEET, JEE, UPSC, as well as runs Hifz-ul-Quran Plus and Madrasa Plus programmes.

The awards, carrying cash prizes of ₹2,00,000 (international) and ₹1,00,000 (national), recognise exceptional contributions in Sir Syed Studies, South Asian Studies, Urdu Literature, Medieval History, Social Reform, Communal Harmony, Journalism, Interfaith Dialogue, and related fields.

Awardees were selected by a distinguished jury chaired by Prof. Azarmi Dukht Safavi and comprising Prof. Anisur Rehman, Prof. A.R. Kidwai, Prof. Imtiaz Hasnain, and Prof. Shafey Kidwai, with final approval by AMU Vice Chancellor Prof. Naima Khatoon.

source: http://www.radiancenews.com / Radiance News / Home> Pride of the Nation> Awards> Latest News / by Radiance News Bureau / October 09th, 2025

Garlic in kheer, narangi korma—a chef celebrates Awadhi cuisine, with a pinch of innovation

Lucknow, UTTAR PRADESH / DELHI :

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

Chef of the Week : Chef Zoheb Qureshi

Lucknow, UTTAR PRADESH :

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

Dum Pukht in Bengaluru embraces its Awadhi heritage with a revamped menu by Master Chef Ghulam Qureshi

Lucknow, UTTAR PRADESH / Bengaluru, KARNATAKA :

  • Restaurant : Dum Pukht
  • Cuisine : North Indian
  • Cost₹₹₹₹
  • 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

‘Unscripted and dreamlike’: Saira Banu recalls her wedding day on 59th marriage anniversary

Mumbai, MAHARASHTRA :

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.

https://www.instagram.com/p/DPp57_YjN1p/?utm_source=ig_web_button_share_sheet

“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

Maulana Afzal Hussain Ideal Teachers Award 2025 and Students’ Felicitation Programme Held in Mumbra

Mumbra, MAHARASHTRA :

Mumbra:

The Maulana Afzal Hussain Ideal Teachers Award 2025 and Students’ Felicitation Programme were held here Sunday to celebrate dedicated educators and outstanding students.

Teachers play a pivotal role in shaping a nation’s future, and societies that honour their teachers set a benchmark for others to follow.

Reflecting this spirit, the All India Ideal Teachers Association (AIITA), which has been active in Mumbra since 2019, organised the event to recognise exemplary teachers for their service and commitment to education.

The award is named in the memory of Maulana Afzal Hussain, a distinguished educationist and author of several books. This year, the AIITA Mumbra Award Committee selected 26 teachers from various institutions for the honour. The awards, presented annually on World Teachers’ Day, cover multiple categories including Primary, Secondary, and Headmaster levels, from schools in Mumbra, Thane, and Mumbai Municipal Corporation areas.

The Award recipients at the level of private educational institutions included Khan Safia (Al-Ehsan School), Altaf Patel (Abdullah Patel School), Lubna Khot (Central Public School), Khan Sadaf (Rafiqah School), Qazi Alia (Dr. Asadullah School), Syed Rizwana (Mumbra Public School), Syed Feroza (National School), Sheikh Zaheer (Nice School), Zahida Chotani (Patel School), Ansari Nasreen (Sameeya English School), Rukhsanda Khan (Saadia School), Shabana Azmi (Shoaib School), and Sadiqa Sheikh (Saadia Primary School).

In the Mumbai Category, the Award recipients included Arshia Shah (Vakola Municipal School), Mehboob Makandar (Vanoba Bhave School), and Ismail Bagwan (Anjuman Khair-ul-Islam School),

In the Thane Municipal Corporation Category, the Award recipients included Fatima Naz (TMC 116), Halima Qazi (TMC 117), Tabassum Khan (TMC 124), Syed Sameena (TMC 125), and Sufyan Ansari (TMC 40),

Thane Headmaster Category, the Award recipients included Mansoori Tehzeeb (Sameeya School), Ansari Tasneem (TMC 13), Syed Sana (Leader School), and Sheikh Khairul-Nisa (Abdullah Patel School).

A posthumous award was also conferred upon Late Naheed Fatima Zainuddin Jamali Sahiba of Abdullah Patel School in recognition of her lifelong contribution to education.

The event was presided over by Advocate Jasim Sheikh, with Dr. Abdul Majid Ansari serving as the Chief Guest. Distinguished guests included Professor Javed Sheikh (JIH Local Ameer of Mumbra), Khan Najma (President, GIO Mumbra), and Ansari Nasir of Khidmat Khalq Trust.

In addition to teacher awards, students from 24 schools were felicitated for their academic achievements in the 10th and 12th board examinations.

The event, held at Sania Hall, witnessed an enthusiastic turnout of teachers, students, and community members. Members of AIITA Mumbra and the Markazi Talimi Board Mumbra played a key role in organising and ensuring the success of the programme.

source: http://www.radiancenews.com / Radiance News / Home> Pride of the Nation> Awards> Latest News / by Radiance News Bureau / October 07th, 2025

Journalist Zameer Ahmed Khan Honoured with Maharashtra Urdu Sahitya Academy’s Exemplary Journalism Award

MAHARASHTRA :

Nanded:

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