Masala Library

CZAR OF INDIAN CUISINE

Jiggs Kalra, also known as the "Czar of Indian Cuisine" and "Taste maker to the Nation", is a pioneering food columnist and author, gastronome and food consultant. In a career spanning close to Five decades, he has been instrumental in introducing Indian cuisine to the international audience as well as setting standards of the same. He has recently been inducted in the International Food & Beverage Gourmet Hall of Fame (making him the first Asian to be inducted in this highly prestigious society) and has numerous awards and accolades, both national and international, to his credit.

Throughout his journey, he has endeavoured to revive the lost cuisine as well as cooking styles of the region; having introduced age old delicacies such as the kebab's served in the erstwhile royal kitchens of India, such as the Galouti. He is also credited with establishing some of the most critically acclaimed and best performing restaurants in the country. Additionally, he has represented India at various International Food festivals and Summits and is the man behind the culinary success of numerous Hotels like The Oberoi Group, ITC Hotels, The Park Group and some international properties.

He has also authored over 11 titles on Indian cuisine, including PRASHAD which is also considered as 'the bible' for chefs of today.

Currently, he is the Chairman & Managing Director of Bawarchi Tolla (Hotel & Restaurant Consultants) and is assisting his son, Zorawar Kalra, as the Mentor for Massive Restaurants Pvt. Ltd.

Accolades & Achievements

Industry First's

Reviving lost cuisines & cooking styles of Ancient India
Research, revival and restaurantization of India's ancient slow cooking techniques
Introduced age old delicacies such as the kebab's served in the erstwhile royal kitchens of the region
Credited with establishing Dum Pukht, Bukhara and The Great Kebab Factory
- Three of the nation's renowned culinary addresses
Behind the culinary success of numerous Hotels like The Oberoi Group, ITC Hotels, The Park Group & some international properties
Author of over 11 titles on Indian cuisine, including PRASHAD, considered as 'the bible' for chef's
Credited with conceptualising & hosting the first ever Food based show on Indian Television

First to focus on Research based Menu development & planning
First to focus on reviving ancient cooking styles & dishes
First to conceptualise and execute food promotions, in India & abroad
First to establish Standalone Brands for some of the top restaurants in the country
First to focus on popularising Indian Cuisine across International Markets
First to conceptualise and host an Indian Food based television series
First Asian to be inducted into the International Gourmet Hall of Fame
First to be a part of the Indian State contingent across various State visit's abroad
First regular columnist on Food, with some of the top publishing houses in India