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What Jiggs Kalra liked eating
Updated On: 24 June, 2019 07:22 AM IST | Mumbai | Dhara Vora Sabhnani
A pioneer who took Indian food to the tables of international restaurants, late Jiggs Kalra's favourite dishes now feature on a special menu
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Much before it was cool to serve a modern version of pani puri at a restaurant, food writer and journalist Jaspal Inder Singh Kalra or Jiggs, as he was known all over the world, had begun searching for authentic recipes in every corner of India. His respect, dedication and approach towards Indian food pushed him to create a vast repository of Indian recipes, several of which made it to his books such as Prashad. And it was this knowledge that helped him present Indian food to an international palate and make it a part of restaurant menus abroad. As a tribute to Kalra, who passed away on June 4, Masala Library and Farzi Café are presenting a special menu as a tribute to Kalra’s legacy.
"His recipes were perfect, so much that his books are used are textbooks at culinary schools in India and top chefs in the world have been influenced by his writing. He considered it his responsibility to change the perception of Indian food and to show how sophisticated and technical it really is. While the ethos was authenticity, he updated the recipes to suit preferences without changing the core," says his son, restaurateur Zorawar Kalra of Massive Restaurants Pvt Ltd.
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