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Pukhtaan is a tribute to legendary chef Padmashri Imtiaz Qureshi by his son - Chef & Founder Ashfaque Qureshi. Chef Imtiaz Qureshi is a celebrated culinary master renowned for his expertise in Mughlai cuisine. Born into a family of legendary chefs who served the Mughal Emperors, his journey into the world of cooking was almost predestined. Under the mentorship of his mother at the age of seven and later, the guidance of his father, Chef Imtiaz was trained in the art of creating intricate, flavorful dishes that embodied the rich culinary heritage of the Mughal court. Chef Imtiaz Qureshi's journey from humble beginnings to culinary legend is nothing short of inspiring. Born into a family steeped in the rich culinary traditions of the Mughal Empire, he was destined for greatness. From the age of seven, under the watchful eye of his mother, he began his apprenticeship, laying the foundation for a lifelong passion for food. Later, his father, a master chef in his own right, further honed his skills, molding him into the exceptional chef he would become. Chef Imtiaz's mastery of the culinary arts grew steadily as he absorbed techniques passed down through generations. His rise to prominence was swift, as the excellence of his cooking became known far and wide. Over time, clients actively sought him out, eager to experience the delicate flavors and intricate preparations that were once reserved for Mughal royalty. Chef Imtiaz Qureshi's remarkable culinary talent took him to a reputed restaurant, where he quickly became the most renowned chef in the city. His exceptional skills and dedication elevated the restaurant's reputation to new heights, making it a top choice for high-profile events. One of the standout moments of his career came when he catered a lavish banquet for 1,000 guests, hosted by Pandit Jawaharlal Nehru, India's first Prime Minister. One of Imtiaz Qureshi's favorite stories is about a private dinner in the early'60s hosted by Uttar Pradesh's Chief Minister CB Gupta for Prime Minister Nehru,Indira Gandhi, Lal Bahadur Shastri, and Zakir Husain. Nehru insisted on a pure vegetarian meal, but Imtiaz, known for non-vegetarian dishes, took on the challenge. On the dinner day, Nehru was initially upset, mistaking the dishes for meat. Imtiaz explained that the "fish" was bottle gourd, "chicken" was raw jackfruit, and "shami kebabs" were made from lotus stem. The guests, amused and impressed, praised his ingenuity, with Zakir Husain complimenting the taste. Imtiaz Qureshi's five sons have followed in his footsteps, becoming grand masters in historic cuisine. They have worked in top hotels worldwide, bringing their culinary heritage to diverse audiences, always guided by their father's mentorship.