Celebrated chef, author, food columnist, restauranteur, gastronome, and anchor of television programs Jiggs Kalra passed away in Mumbai on June 4, 2019, at the age of 71. Kalra was born on May 21, 1948, as Jaspal Inder Singh Kalra and had a career spanning close to five decades. He was the one who of the few personalities who played a crucial role in introducing Indian cuisine to the international palate and changed the way our desi cuisine is presented and perceived. He represented India at various international food platforms. For his work, he earned epithets like ‘Czar of Indian Cuisine’ and ‘Taste Maker to the Nation’
• Kalra started his career as a journalist and worked with The Times of India and The Illustrated Weekly.
• In 1970, he started a food column. No wonder the column was a hit.
• In the 1990s, Kalra was associated with India’s first food show called ‘Daawat’, telecasted every Sunday.
• He was penned 11 books, - Classic Cooking of Punjab, Kama Bhog: Foods of Love and Classic Cooking of Rajasthan, to name a few – the one titled ‘Prashad’ is a go-to book for all chefs.
• Kalra had the privilege to serve some of the prominent Indian and international personalities including Atal Bihari Vajpayee, Bill Clinton, Princess Diana, and Prince Charles, to name a few.
• In 1997, the Government of India appointed him as advisor to the India Trade Promotion Organisation.
• Over the past few years, he served as the mentor and culinary director at Massive Restaurants, under his direction the brand has launched a number of restaurants in Mumbai including Masala Library by Jiggs Kalra, Farzi Café, Pa Pa Ya and Made in Punjab.
