Culinary genius Jiggs Kalra passes away at 71 in Delhi

Celebrated chef and culinary revivalist Jaspal Inder Singh Kalra, popularly known as Jiggs Kalra, passed away early morning on Tuesday. He was 71.

Announcing his father’s demise, the iconic chef’s restaurateur son Zorawar Kalra said, “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.”

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With profound grief and sadness, I would like to announce the passing of my father, Jiggs Kalra. He was my mentor, my inspiration and my biggest hero. He was a loving husband, a caring father and worked tirelessly at documenting and establishing Indian cuisine. He is probably up there now, planning his next big gig and sweating the smallest of details. Seeing the tributes that so many of you have put up today, I know he touched a lot of lives. I will miss him forever. Cremation Details: 6th June, Thursday, 10:30AM, Lodhi Crematorium, Lala Lajpat Rai Rd, Nizamuddin West, New Delhi, Delhi 110013 Antim Ardas Sunday, 9th June 12-1 PM Kirtan Followed by Langar Gurudwara Singh Sabha C 604, C Block, Defense Colony, New Delhi

A post shared by Zorawar Kalra (@zkalra) on Jun 4, 2019 at 7:37am PDT

Jiggs Kalra, held titles like the “Czar of Indian Cuisine” and “Tastemaker to the Nation” was reportedly suffering from a long illness. He had been instrumental in reviving some of the indigenous lost recipes as well as cooking styles of India. He also introduced Indian cuisine to international audiences.

His son Zorawar said, “He worked tirelessly towards promoting his beloved Indian cuisine globally and felt a personal responsibility towards it. I will miss him forever. I have lost my beloved father but Indian cuisine has lost one of its great ambassadors. His demise will make our resolve and sense of duty towards Indian cuisine even stronger.”

Kalra introduced the most notable Galouti Kebab. He also authored 11 books, among which Prashad is considered one of his great works and the Bible for chefs in India.

In 1997, the Government of India appointed him as an advisor to the India Trade Promotion Organisation.

Over the past three years, he served as the Mentor & Culinary Director at Massive Restaurants. He also launched award-winning restaurant’s like Masala Library, Made in Punjab, Farzi Cafe, Pa Pa Ya, and Punjab Grill.

The last rites will be performed on Thursday at 10:30 am at the Lodhi crematorium in Delhi.

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