Celebrated chef Jiggs Kalra, who earned epithets like 'Czar of Indian Cuisine' and 'Taste Maker to the Nation', passed away on Tuesday, 4 June in Guguram. He was 72.
He was unwell for the past few weeks, and passed away at a hospital in Guguram, a source close to his family told IANS. Last month, his son Zorawar had also shared an update about his health on Instagram on his birthday on 21 May.
The cremation will be held on Thursday at the Lodhi crematorium.
Born on 21 May 1948, Kalra, whose full name was Jaspal Inder Singh Kalra, was a pioneering food columnist, author and food consultant. In a career spanning close to five decades, he was instrumental in introducing Indian cuisine to the international audience as well as setting standards of the same.
Several people also paid their tributes to Kalra on Twitter. Filmmaker Hansal Mehta wrote a condolence message stating that he is grateful for Kalra for introducing him to Indian food and its ‘treasure of recipes.’
Filmmaker Vivek Agnihotri said said, “Om Shanti Jiggs.”
Actor Kabi Bedi said, “Jiggs will forever be India’s original foodie, showing others the way, an inspiration to a generation.”
“May your legacy live on forever,” said Actor Siddharth.
Jiggs is also credited with establishing some of the most critically acclaimed and best performing restaurants in the country.
He 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.
The senior Kalra authored over 11 titles on Indian cuisine, including Prashad.
Over the past some years, he was instrumental in launching revolutionary restaurant concepts like Masala Library by Jiggs Kalra, Made in Punjab, Farzi Cafe and Pa Pa Ya.
(With inputs from IANS)
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