Gurugram: Celebrated chef Jiggs Kalra, who earned epithets like 'Czar of Indian Cuisine' and 'Taste Maker to the Nation', passed away on Tuesday here. He was 72. Born on May 21, 1948, Jaspal Inder Singh Kalra was a pioneering food columnist, author and food consultant. In a career spanning close to five decades, he was instrumental in introducing Indian cuisine to the international audience as well as setting standards of the same. He is also credited with establishing some of the most critically acclaimed and best performing restaurants in the country. He represented India at various international food festivals and summits, apart from having serv-ed the likes of British royals Prince Charles and the late Princess Diana, apart from former US President Bill Clinton.
He had authored over 11 titles on Indian cuisine, including "Prashad". He was unwell for the past few weeks, and passed away at a hospital here, said a source close to his family. Filmmaker Hansal Mehta wrote a condolence message for Jiggs Kalra on Twitter, saying: "Thank you for introducing me to Indian food and it's treasure of recipes. All your books adorn my bookshelf and the masala and oil on each page is testimony to how your recipes have shaped my passion for cooking."
Over the past some years, he was instrumental in launching revolutionary restaurant concepts like Masala Library by Jiggs Kalra, Made in Punjab, Farzi Cafe and Pa Pa Ya. Announcing his father's demise, the iconic chef's restaurateur son Zorawar said his father was his "mentor, inspiration and his biggest hero". Among the delicacies that Kalra introduced were the kebabs served in the erstwhile royal kitchens of India, most notable being the Galouti.
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