User Review( votes)
Jiggs Kalra was not keeping well from some months.
Jiggs Kalra, the famous food columnist, restaurateur, author and food consultant, died this morning, reportedly after a long illness. In 50 years of his career dedicated to Indian food, Jiggs Kalra has been referred as the “czar of Indian cuisine” and “taste maker to the nation”. He was known for reviving the lost regional cuisines, and introducing age-old delicacies like Galouti Kebabs. He was also instrumental in introducing and representing Indian food internationally.
Last month, his son Zorawar Kalra had shared an update about his health on Instagram.
“Today is my father Jiggs Kalra’s 72nd birthday. This is the first time unfortunately it has been celebrated in hospital, as he isn’t well. Last year we celebrated it together as a family. Nothing matters more than time spent with your parents as each and every single Birthday matters. He is a toughie. Has been battling his stroke for 19 years and will be back soon,” Zorawar Kalra had posted on May 21.
His friend, Vir Sanghvi, a food-critic, was among the first ones to tweet about his death.
“Goodbye old friend.The great Jiggs Kalra who did so much to rediscover the lost secrets of Indian food and who gave chefs their rightful place in the sun goes off to that great kitchen in the sky to ensure that the gods eat his wonderful food.There will never be another Jiggs,” Mr Sanghvi tweeted.
Goodbye old friend.The great Jiggs Kalra who did so much to rediscover the lost secrets of Indian food and who gave chefs their rightful place in the sun goes off to that great kitchen in the sky to ensure that the gods eat his wonderful food.There will never be another Jiggs pic.twitter.com/MhgBJ5NLg8
— vir sanghvi (@virsanghvi) June 4, 2019
Several tributes followed:
Filmmaker Hansal Mehta wrote a condolence message for Jiggs Kalra on Twitter, saying: “Thank you for introducing me to Indian food and it’s treasure of recipes. All your books adorn my bookshelf and the masala and oil on each page is testimony to how your recipes have shaped my passion for cooking.”
The cremation will be held on Thursday at the Lodhi crematorium.
Jiggs Kalra was inducted in International Food and Beverage Gourmet Hall of Fame, the first Asian to be included in a prestigious society. He is also credited with establishing some of the most critically acclaimed and best performing restaurants in the country like Masala Library by Jiggs Kalra, Made in Punjab, Farzi Cafe and Pa Pa Ya.
He also represented India at various international food festivals and summits, apart from having served the likes of British royals Prince Charles and the late Princess Diana, apart from former US President Bill Clinton.
Jiggs Kalra also authored over 11 titles on Indian cuisine, including PRASHAD which is also considered as ‘the bible’ for chefs of today.