Mr. Jiggs Kalra, known as The Czar of Indian Cuisine & Tastemaker to the Nation, has been a pioneering food columnist and author, gastronome, food consultant and restaurateur. In a career spanning over four decades, he has been instrumental in not only reviving some of the lost recipes representative of the vast culinary history from across the geographical landscape of undivided India, but has also been credited with placing authentic Indian cuisine on the global map.
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At the beginning of his career, he had the opportunity to commence the first ever column in India on food and showcasing restaurants. Over the years, he has hosted various national and international food based TV shows, including the first ever reality show on Food in India – Daawat, and has been an eminent food columnist for some of the leading publications across the globe. Winner of numerous national and international awards and accolades, he is the first Asian to be inducted in the prestigious International Food & Beverage Gourmet Hall of Fame.
He has also authored over 11 titles on Indian cuisine, including “Prashad” which is considered as ‘the bible’ for chefs today and part of the curriculum at many hospitality management institutions in India. Mr. Kalra over the years, has not only represented India at various International Food festivals & Summits, but has also been one of the key members of many Indian diplomatic contingents serving Heads of States and royalty like Princess Diana & Prince Charles, Atal Bihari Vajpayee, Bill Clinton and many more.
Masala Library by Jiggs Kalra, the magnum-opus of the legend of Indian Cuisine, today celebrated the life of Mr. Jiggs Kalra and his contribution, over the past forty years, towards reviving, restoring, recording, reinventing and reintroducing Indian cuisine to diners from across the globe.
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Speaking about his father’s culinary journey, Mr. Zorawar Kalra, Founder & Managing Director, Massive Restaurants Pvt. Ltd. said, “it is truly incredible to be a part of his heritage panning over 40 years. I am honored to have had the opportunity to take his legacy forward and endeavor to place Indian cuisine on the global map, permanently.”
The celebration of the Grand Master showcased progressive Indian cuisine and saw guests interacting over signature Masala Library by Jiggs Kalra dishes like saffron lassi spheres, almond cream; baigan bharta ratatouille, mint mathi; sabudana and peanut butter tikki, green coconut crudo; vada pao ‘inside out’; pan tossed malabari rawas, curry leaf froth; prawn balchao kulcha; jalebi caviar, saffron foam, to name a few.
In attendance at the event were celebrities and industry personalities such as Isha Koppikar , Tanishaa Mukerji, Kunal Vijaykar, Robin Uthappa, Vikram Bawa, Carol Gracias, Sanjeev Kapoor, Riyaaz Amlani, Vir Sanghvi, Malini Aggarwal, Shamita Singha, Karan Tacker, Nachiket Barve, Shamita Singha, Ranveer Brar and many more.
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The philosophy adapted at Masala Library by Jiggs Kalra revolves around progressive Indian cuisine, reflected through the diversity of traditional Indian fare, combined with contemporary presentation and modern culinary techniques. Elements of Molecular Gastronomy are used as an integral part of the menu to add an element of surprise into the dining experience, forming the vision of presenting the future of Indian cuisine – Indian Cuisine Version 2.0.