Chef Fed 10,000 Soldiers, Cooked for Queen Elizabeth II

A nine-year-old boy working in his brother-in-law's catering service became one of India's most celebrated chefs, feeding everyone from wartime soldiers to Queen Elizabeth II.

Chef Imtiaz Qureshi was born into a family that cooked for nawabs in Lucknow. By age 15, he was already preparing korma and kebabs for 10,000 people at a time before joining Krishna Hotel, where cooking transformed from necessity into passion.

His culinary magic attracted an extraordinary guest list. Queen Elizabeth II tasted his kakori kebabs during her 1983 India visit, while Indian leaders including former presidents and prime ministers became regulars at his table.

One of his most memorable challenges came when preparing dinner for Prime Minister Jawaharlal Nehru. Known for his exceptional mutton dishes, Chef Imtiaz had to improvise vegetarian creations that captured the essence of meat without using any.

His commitment to feeding people extended beyond fine dining. At 16, he cooked for 10,000 soldiers during the 1940s, and again served troops during the 1962 Indo-China War in Lucknow.

After India's independence in 1947, Western cuisine dominated the country's restaurant scene. Chef Imtiaz set out to change that narrative entirely.

In 1978, he launched Bukhara restaurant at ITC Maurya in Delhi with a revolutionary concept. His son Ashfaque recalls how his father encouraged guests to eat with their hands, an idea considered outrageous at the time but now regarded as iconic.

The Ripple Effect

Chef Imtiaz's vision didn't just create successful restaurants. It sparked a movement that reminded Indians to take pride in their own culinary traditions at a time when colonial influences still shaped dining culture.

His dedication earned him the Padma Shri in 2016, one of India's highest civilian honors. The culinary world honored him with the title "ustaad," meaning maestro.

Though Chef Imtiaz passed away in February 2024 at age 93, his family continues his mission. His sons operate restaurants reflecting his food philosophy across 16 locations, including five outlets in Delhi, one in Gurgaon, six in the NCR region, and four international locations in Doha, Kuala Lumpur, and Muscat.

From feeding soldiers to serving queens, one chef proved that food could honor tradition while creating lasting change.