Awadhi cuisine is one whose legacy is well-known in India, but even though you’ll find traces of it on every other menu, its true depth and history still gets all too often overlooked. While rich flavours, slow-cooked dum pukht curries, delicate chars and bold spices are all hallmarks of the cuisine, there is a rich world of Awadhi cuisine, and no family in India knows it better than the Qureshi family of Lucknow. Starting from the legendary Imtiaz Qureshi, Master Chef at ITC Hotels for decades and known as the mind behind the revival of Dum Pukht cooking, the Qureshi family tree has spread across the country bringing exceptional skills and a unique mastery of Awadhi cuisine.
Recently Chef Asif Quereshi has taken up the position of Indian Masterchef at Saffron, the renowned Indian speciality restaurant at JW Marriott Mumbai Juhu and is shaping the new menu with his own personal touch. Having trained under Imtiyaz Qureshi and Mohd. Sharif, Chef Asif’s own experience spans decades in the hospitality industry.
Times Now Foodie caught up with Chef Asif Qureshi to learn more about his life and cooking philosophy. What first inspired you to become a chef, and what does being part of the Qureshi legacy mean to you? I was inspired by my older brother, who travelled the world as a chef, cooking for celebrities. Seeing his success sparked my passion for cooking, and I knew I wanted to follow in his footsteps.
Being part of the Qureshi family is an honour—it’s not just a name, i.