Masala library by jiggs kalra menu

Masala library by jiggs kalra biography wikipedia

The Kebab Trail. Iconic Curries of India. In most cases, the term comes to denote the fusion-ness of the cuisine in a broad perspective. At Masala Library by Jiggs Kalra, we have used only traditional recipes, combining it with molecular gastronomy in a seamless way, yet not fusing it with the dishes. Our aim remains at presenting the cuisine at its simplistic best, preparing them using authentic ingredients, as they were prepared many years in the past, however, adding an Avant-garde element to the whole menu and experience.

Jiggs Kalra

Indian chef, television presenter, and writer

Jiggs Kalra

Born()21 May

Delhi, India

Died4 June () (aged&#;72)
Occupation(s)Indian Restaurateur, Food Columnist and Author
Known&#;forAuthor of Prashad: Cooking with Indian Masters
ChildrenZorawar Kalra

Jaspal Inder Singh Kalra, better known as Jiggs Kalra (21 May &#; 4 June ), was an Indian restaurateur, food columnist, television host, and author.

He was popularly known as the "czar of Indian cuisine"[1] and "tastemaker to the Nation."[2][3][4]

Career

Jaspal Inder Singh Kalra attended Mayo College, a boarding school in Rajasthan, where he was captain of the basketball team where he may have acquired the nickname Jiggs.[3] Soon after graduating, he started working as a trainee journalist at The Times of India in Bombay.

Kalra wrote about innovative restaurants, unusual ingredients and new and old techniques in Indian cuisine. With his encyclopedic knowledge of North Indian cuisine, he was often the last word on authenticity; he was frequently sought out by restaurants and hotels to perfect recipes and develop menus.[3] He authored over 11 titles on Indian cuisine, including PRASHAD which is also considered as 'the bible' for chefs of today.[1][2][3] He was considered an ambassador of Indian cuisine worldwide.[2]

In , he opened a new restaurant, Masala Library, in Bandra, which the New York Times called "his temple of new-age Indian cuisine."[5]

He was a recipient of the Lifetime Achievement Award from the Mayo College Heritage Society.

Masala library by jiggs kalra biography pdf Jiggs Kalra, aims at showcasing the epicurean lineage of Ancient India, representing culinary excellence from across the geographical landscape of the country. The culinary offering at Masala Library by Jiggs Kalra, endeavour's to offer its patrons a never-before-undertaken gastronomic voyage, capturing the grandeur of centuries-old traditions and the long-lost essence of one of the oldest known gastronomic traditions in the World, combining it with modern day cooking techniques, whilst retaining the traditional preparation for each dish on offer. It aims at recreating the erstwhile culinary traditions in turn offering a truly gastronomical adventure for the connoisseurs. The Masala Library by Jiggs Kalra experience is showcased through its unique spread represented by dishes from the key provinces of the country, each elucidating the rich cultural heritage flown down centuries. In addition to this, the menu at Masala Library by Jiggs Kalra takes pride in showcasing its vegetarian fare through a separate and specifically designed Vegetarian menu giving our patrons another reason to rejoice.

He had been an advisor to the India Trade Promotion Organisation, advisor to the Ministry of Tourism, Government of Rajasthan and on the Board of Directors of MTR Foods. He represented India at the Peabody Hotel (Memphis in May festival, USA ), the First World Gourmet Summit in Singapore, the St Moritz Winter Festival in Switzerland, and the Third Food and Wine Festival in Singapore.[6]

He anchored two television programs, Zaike Ka Safar and Daawat: An Invitation to Indian Cooking.[1][3] Per the New York Times, "his efforts in particular to chronicle and promote Awadhi cuisine is said to have changed Indian restaurant menus across the world."[3] He was inducted into the International Food and Beverage Forum Hall of Fame () for his personal commitment and exceptional contribution to the international aspects of the F&B industry.[1][7]

His place and contribution in authentic Indian cuisine is second to none.

His book PRASHAD is considered by chefs all over the world as the bible of Indian cooking.

Television

Daawat, one of India's first food shows, aired on Doordarshan in hosted by Jiggs Kalra. Each of the 32 episodes featured unique recipes made by a cook brought in by Kalra.[8]

He also hosted Zaike ka Safar, a food-centric travelogue on Zee.[9]

Publications

Books authored by Jiggs Kalra include:

References

  1. ^ abcd"Jiggs Kalra, Czar Of Indian Cuisine, Has Died".

    Forbes India.

  2. ^ abc"Jiggs Kalra, czar of Indian cuisine, dies at 72". Hindustan Times.

    Masala library by jiggs kalra biography Masala Library announces a special new menu to celebrate a delicious decade and the legacy of Jiggs Kalra. Now under the leadership of his son Zorawar Kalra and with the visionary Chef Mehul Sabharwal known as Chef Sabby at the helm, the restaurants in Mumbai and Delhi carry on the legacy set by the legendary food enthusiast. In our prestige tasting menu, we have showcased the same, not just in the mentioned dishes but in every single element served throughout the experience. The tortilla is then scaled with pickled carrots, fresh cucumber, and pomegranate seeds. The dish is then garnished with pickled native seaweed.

    June 4,

  3. ^ abcdefKhan, Aisha (June 10, ). "Jiggs Kalra, Food Writer Who Elevated Indian Fine Dining, Dies at 72" &#; via
  4. ^"Czar of Indian cuisine, chef Jiggs Kalra passes away at 71".

    .

  5. ^Khan, Sarah (). "Restaurant Report: Masala Library in Mumbai".

    Jiggs kalra punjab grill He acquired the full knowledge of Indian cuisine. Furthermore, his full real birth name is Jaspal Inder Singh Kalra. It is the bible for the chefs. Kalra represented India on the various International food festivals. On the other hand, his son is taking his legacy ahead.

    The New York Times. ISSN&#; Retrieved

  6. ^Jiggs, Kaira (). Jiggs Kalra's Classic Cooking Of Avadh. ISBN&#; &#; via
  7. ^"Jiggs Kalra &#; Outlook India Magazine" &#; via
  8. ^"Daawat". &#; via
  9. ^"Chefs' new recipe for success".

    November 17, &#; via