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Imitiaz Qureshi
Imtiaz Qureshi (2 February 1931 – 16 February 2024) was an Indian chef known for reviving the Dum Pukht cooking tradition and creating restaurant brands including Bukhara and Dum Pukht. He was a master chef at ITC Hotels, an Indian luxury hotel chain. Qureshi is credited with the popularization of Awadhi cuisine with some of his popular dishes including Dal Bukhara, Dum Pukht Biryani, Kakori Kebab, Warqi Paratha, and Garlic Kheer. In 2016, Qureshi received the Padma Shri, India's fourth highest civilian honour, for his culinary contributions. He was the first chef to win this award in this category. Early life Qureshi was born on 2 February 1931 in a family of chefs in Lucknow, United Provinces of Agra and Oudh (in present-day Indian state of Uttar Pradesh) of the then British India. The family traced its lineage to over 200 years when they were the chefs for the rulers of Awadh. Career Qureshi started his culinary journey with his uncle at the age of nine, when ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Padma Shri
Padma Shri (IAST: ''padma śrī''), also spelled Padma Shree, is the fourth-highest Indian honours system, civilian award of the Republic of India, after the Bharat Ratna, the Padma Vibhushan and the Padma Bhushan. Instituted on 2 January 1954, the award is conferred in recognition of "distinguished contribution in various spheres of activity including the arts, education, industry, literature, science, acting, medicine, social service and public affairs". It is awarded by the Government of India every year on Republic Day (India), India's Republic Day. History Padma Awards were instituted in 1954 to be awarded to citizens of India in recognition of their distinguished contribution in various spheres of activity including the arts, education, Private industry, industry, literature, science, acting, medicine, social service and Public affairs (broadcasting), public affairs. It has also been awarded to some distinguished individuals who were not citizens of India but did contri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Army
The Indian Army is the land-based branch and the largest component of the Indian Armed Forces. The President of India is the Supreme Commander of the Indian Army, and its professional head is the Chief of Army Staff (COAS), who is a four-star general. Two officers have been conferred with the rank of field marshal, a five-star rank, which is a ceremonial position of great honour. The Indian Army was formed in 1895 alongside the long established presidency armies of the East India Company, which too were absorbed into it in 1903. The princely states had their own armies, which were merged into the national army after independence. The units and regiments of the Indian Army have diverse histories and have participated in several battles and campaigns around the world, earning many battle and theatre honours before and after Independence. The primary mission of the Indian Army is to ensure national security and national unity, to defend the nation from external aggression an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ajit Haksar
Ajit Narain Haksar (11 January 1925 – 19 May 2005) was the first Indian chairman of ITC Limited and was voted the Chairman Emeritus of the company. He has received the 'Outstanding Industrialist Award' and the 'Udyog Rattan Award.' Early life Ajit Narain Haksar was born on 11 January 1925, in Gwalior to a Kashmiri Hindu family. He was educated at the Doon School and subsequently at Allahabad University. He then did an MBA at Harvard Business School. ITC Haksar joined ITC in 1948, and was made Marketing Director in 1966. By 1968, Haksar was made Deputy Chairman and was then instated as chairman in 1969. He retired from ITC in 1983 after 34 years with the company, and was succeeded by his brother-in-law, Jagdish Narain Sapru Jagdish Narain Sapru (16 November 1933 – 8 May 2007) was an Indian businessman. He was the former chairman of ITC Limited, BOC India, DIC India (Formerly Coates of India), Nicco Park, and the Indian Chamber of Commerce. He was also the pr .. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Majlis
( ar, المجلس, pl. ') is an Arabic term meaning "sitting room", used to describe various types of special gatherings among common interest groups of administrative, social or religious nature in countries with linguistic or cultural connections to Islamic countries. The ''Majlis'' can refer to a legislature as well and is used in the name of legislative councils or assemblies in some of the states where Islamic culture dominates.The Majlis Of The Future Today — Leading UAE Interior Designers Set To Reveal Their Visions At Index Dubai City Guide 9 November 2009. Etymology ''Majlis'' is the |
Begum Akhtar
Akhtari Bai Faizabadi (7 October 1914 – 30 October 1974), also known as Begum Akhtar, was an Indian singer and actress. Dubbed "Mallika-e-Ghazal" (Queen of Ghazals), she is regarded as one of the greatest singers of ghazal, dadra, and thumri genres of Hindustani classical music. Begum Akhtar received the Sangeet Natak Akademi Award for vocal music in 1972, was awarded Padma Shri, and later a Padma Bhushan Award posthumously by the government of India. Early life Akhtari Bai Faizabadi was born on 7 October 1914 to Asghar Hussain, a lawyer and his second wife Mushtari. Asghar Hussain subsequently disowned Mushtari and his twin daughters Zohra and Bibbi (later known as Begum Akhtar). Career Akhtar was barely seven when she was captivated by the music of Chandra Bai, an artist attached to a touring theatre group. However at her uncle's insistence she was sent to train under Ustad Imdad Khan, the great sarangi exponent from Patna, and later under Ata Mohammed Khan of Patiala. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khichdi (dish)
''Khichdi'' or ''khichri'' (, , , , Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils (''dal'') with numerous variations. Variations include ''bajra'' and mung ''dal'' ''khichri''. In Indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat. See ''MasterChef'' (American season 6) ''Khichri'' is a salty porridge. ''Dalia'' is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk. Etymology and spelling The word ''Khichdī'' is derived from Sanskrit ', a dish of rice and legumes. Some divergence of transliteration may be noted in the third consonant in the word ''khicṛī''. The sound is the retroflex flap , which is written in Hindi with the Devanagari letter ⟨⟩, and in Urdu script with the Perso-Arabic letter ⟨⟩. In Hindustani phonology, the etymological origin of the retroflex flap was when it occurred betw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urad Dal
''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the ''Phaseolus'' to the ''Vigna'' genus. The product sold as black lentil is usually the whole urad bean, whereas the split bean (the interior being white) is called white lentil. It should not be confused with the much smaller true black lentil (''Lens culinaris''). Black gram originated in South Asia, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It is very widely used in Indian cuisine. In India the black gram is one of the important pulses grown in both Kharif and Rabi seasons. This crop is extensively grown in southern part of India, northern part of Bangladesh and Nepal. In Bangladesh and Nepal it is known as mash daal. It is a popular ''daal'' (legume) side dish in South Asia, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Lentil
The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest producer is Canada, producing 45% of the world’s total lentils. In cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as dal are often cooked into a thick curry/gravy that is usually eaten with rice or ''rotis''. Botanical description Name Many different names in different parts of the world are used for the crop lentil. The first use of the word ''lens'' to designate a specific genus was in the 16th century by the botanist Tournefort. The word "lens" for the lentil is of classical Roman/Latin origin: McGee points out that a prominent Roman family took the name " Lentulus", just as the family name "Cicero" was derived from the chickpea, ''Cicer arietinum'', or " Fabi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dal Bukhara
In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent. Use The most common way of preparing dal is in the form of a soup to which onions, tomatoes and various spices may be added. The outer hull may or may not be stripped off. Almost all types of dal come in three forms: (1) unhulled or ''sabut'' (meaning whole in Hindi), e.g., ''sabut urad dal'' or ''mung sabut''; (2) split with hull left on the split halves is described as ''chilka'' (which means shell in Hindi), e.g. ''chilka urad dal'', ''mung dal chilka''; (3) split and hulled or ''dhuli'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ashok Hotel
The Ashok Hotel is a five-star deluxe resort in the 50, Niti Marg, Diplomatic enclave of Chanakyapuri, New Delhi. This hotel is part of Ashok Group, owned by the India Tourism Development Corporation. Description The hotel has 550 guest rooms and houses the largest pillar-less convention hall in New Delhi where the iconic ''Dehlvi'' family hosted the Shama-Sushama Film Awards every year through the mid-twentieth century. Situated in the Chanakyapuri diplomatic enclave, it neighbors the official residence of the prime minister of India, and the British High Commission. It has hosted several royals and heads of state including, Queen Elizabeth II, Prince Aga Khan, Tito, Margaret Thatcher, President Bill Clinton, Che Guevara and Fidel Castro. The presidential suite was used for three years as the official residence of the Saudi Arabian ambassador. The hotel is owned by ITDC, of which the Government of India owns a 87.03% stake. The hotel is named after emperor Ashoka The Great, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shami Kebab
Shami kabab or shaami kabab is a local variety of kebab, originating from the Indian subcontinent. It a popular dish in modern-day Indian, Pakistani and Bangladeshi cuisines. It is composed of a small patty of minced meat, generally beef, but occasionally lamb or mutton (a chicken version exists as well), with ground chickpeas, egg to hold it together, and spices. Shami kebab is eaten as a snack or an appetizer, and is served to guests especially in the regions of Dhaka, Deccan, Punjab, Kashmir, Uttar Pradesh and Sindh. They are often garnished with lemon juice and served with sliced raw onions as a side salad, and may be eaten with chutney made from mint or coriander. They are also served along with sheer khurma during the celebrations of the Islamic festival of Eid. Preparation Shami kababs are boiled or sauteed meat (beef or lamb) and chickpeas (''chana daal'') with whole hot spices (garam masala, black pepper, cinnamon, cloves, bay leaves), whole ginger, whole garlic an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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