Celebrated chef Jaspal Inder Singh Kalra, a pioneering food columnist and author, popularly known as Jiggs Kalra passed away early morning on Tuesday.
Announcing his father’s demise, the iconic chef’s restaurateur son Zorawar Kalra said his father was his “mentor, inspiration and his biggest hero”.
“With profound grief and sadness, I would like to announce the demise of my beloved father, Jiggs Kalra. He was my mentor, my inspiration and my biggest hero,” Mr. Zorawar said.
With a career spanning 50 long years, Jiggs was also, held titles like the “Czar of Indian Cuisine” and “Taste maker to the Nation”, conferred upon him by eminent writer Khushwant Singh. He was best known for his role as a culinary Revivalist. His remarkable work includes reviving age-old delicacies like the famous Galouti Kebabs and taking Indian cuisines to international platforms. Jiggs also authored 11 books, among which Prashad is considered one of his great works and the Bible for chefs in India.
The first Asian to be inducted in the International Food and Beverage Gourmet Hall of Fame, Kalra also had the privilege of serving political heavyweights such as Princess Diana, Prince Charles, Atal Bihari Vajpayee and Bill Clinton.
Over the past three years as the mentor and culinary director at Massive Restaurants, Kalra was instrumental in launching multi-award winning restaurant concepts like Masala Library by Jiggs Kalra, Made in Punjab and Farzi Café and Pa Pa Ya. He also authored over 11 titles on Indian cuisine, including ‘Prashad,’ which is also billed as 'the bible' for chefs.’
His son and daughter-in-law, Zorawar and Dildeep Kalra, are now taking his food legacy forward with Massive Restaurants.
