Food columnist, food consultant and restaurateur are tags we will remember him by. But, fundamentally, Kalra was a lover of food, a true ashiq of khana. His food columns not only provided Indians, especially in the more frugal 1970s-80s knowledge, about their own rich cooking and eating traditions, but made it more than acceptable to dine at restaurants for more than ‘Chinese food’ and ‘continental’ eating-out. Eating, and eating out, desi khana was no longer a silly luxury but something to relish. And, in his writings, Kalra was also instrumental in the making of many an establishment’s and chef ’s reputation.
For a world now saturated with cooking shows, food programmes and tasting events, Kalra was the original tandoori. From ‘reviving’ the grandness of galouti kebabs to bringing food shows on Doordarshan as well as making Indian haute cuisine — and, indeed, basse cuisine — ‘international’ for the first time, a four-course salute to the man and his menu.
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1 Comment on this Story
Ramesh Pathak507 days ago
RIP Jiggs!...I am already feeling hungry after reading this article.