Padma Shri recipient Chef Imtiaz Qureshi, who is hailed as the master of Dum Pukht, a slow cooking technique, died on Friday at the age of 93.

Chef Qureshi was the man behind the aroma-filled melt-in-mouth Murgh Malai Kebab, Sikandari Raan and delectable Dal Bukhara among other scrumptious items on the menu of ITC Maurya's Bukhara and Dum Pukht.

The legendary chef was widely acclaimed and deeply respected for reviving the Dum Pukht cooking technique that dates back to the Mughal Empire in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers with the choicest spices.

Chef Qureshi was born into a family of chefs in Lucknow in 1931. With his mastery over the culinary style, he built the ITC Maurya's Bukhara and Dum Pukht restaurant brand.

Recognised for his dedication and perfection, the Government of India conferred on him the Padma Shri in 2016, acknowledging his deep impact on the culinary world.

Photo Courtesy: instagram.com/legendofimtiaz

The news of his demise was shared by celebrity chef Kunal Kapoor on his X handle. "With great sadness and a heavy heart, I regret to inform you of the heartbreaking news of the passing of Padma Shri Chef Mr Imtiaz Qureshi, who departed from this world earlier this morning," tweeted Chef Kunal. He further shared the culinary contributions of Chef Imtiaz Qureshi and added that his legacy will be "remembered and cherished" forever.

Ranveer Brar posted a throwback picture of Chef Qureshi and wrote in a heartfelt post, “As a Lucknow boy with dreams of becoming a chef, the folklore of Imtiaz Qureshi is something I grew up with. It was around 1998-1999 when I was working as a trainee chef at the Taj Palace in Delhi. I remember once taking the Rs. 612/- I had earned to ITC Maurya next door and having only the Galouti Kebab at Dum Pukht.”

“The fact that I was eating @LegendOfImtiaz Qureshi’s food in an ITC hotel was life-changing for me. Not only had he pulled the dum pukht technique out of Lucknow, he had given it a personality, an unmistakable refinement. RIP chef, your legacy lives on forever,” Brar added.

The legendary Chef not only made Indian customers and celebrities fans of his culinary skills but also made former US President Bill Clinton and his wife Hilary Clinton the fans of Indian kebabs.

He even cooked a grand meal for Queen Elizabeth II.

His creation Lehsun Kheer brought him the admiration of the late former President Abdul Kalam. He refined his culinary skills during his time at Krishna Caterers, where he served the Indian Army during the Sino-Indian War of 1962.

Joining ITC Hotels in 1979, he left an enduring legacy with his inventive culinary creations.

His expertise graced prestigious events, including banquets hosted by the Prime Minister and President of India.