Celebrated Chef & Restaurateur Jiggs Kalra passes away leaving behind the secrets of the Indian delicacies.

Jiggs Kalra known for his multi-cuisine concept restaurants Masala Library by Jiggs Kalra, Made in Punjab and Farzi Café and Pa Pa Ya passed away this morning.

The pioneering restauranteur, food writer and consultant were instrumental in introducing Indian cuisine to an international audience, reviving lost ancient cuisines of the country, and elevating age-old delicacies such as the kebabs, served in the erstwhile royal kitchens of India.  

Also known as the ‘Czar of Indian cuisine’ and the “Taste maker of the Nation” Kalra was a contributed as columnist and authored 11 books on Indian cuisine, including ‘Prashad,’ which is also billed as ‘the bible’ for chefs.’

The first Asian to be inducted in the International Food and Beverage Gourmet Hall of Fame, Jaspal Inder Singh Kalra–popularly known as Jiggs–had many firsts to his credit. He was the first to conceptualise and host an Indian food-based television series. Apart from being one of the firsts to be part of the Indian state contingent across various state visits abroad, Kalra had the privilege of serving political titans such as Princess Diana, Prince Charles, Atal Bihari Vajpayee and Bill Clinton.

To his list he contributes, 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. Behind the culinary success of numerous Hotels like The Oberoi Group, ITC Hotels, The Park Group & some international properties and also credited with conceptualising & hosting the first ever Food based show on Indian Television.