Czar of Indian cuisine

K.R.Wadhwaney

Jiggs Kalra F rom a pure Punjabi, Jiggs Kalra turned an international luminary as he successfully and delightfully jigged palates of people. He achieved his life’s ambition in putting Punjabi (thali—plate) on the world culinary map.
From graduating from a college, Kalra began on the bricks of journalism when there was not much written about food.
A journalist-tuned ‘chef’ , Jiggs became popular as he was quick to make friends. He believed in serving and entertaining with his anecdotes, varnished and unvarnished. To him cooking was not a business, it was a day well spent’.

Jiggs speciality was “Muglai” but he provided difficult dishes like “Hilsa”. He wrote books and enjoyed friendship of historians and knowledgeable people. He was a gentleman who could laugh at himself and laughed at others with a roar.

Son of an army officer, Jiggs was meticulous in every respect. Disciplined, he provided attention to detail. He came under the guidance of Khushwant Singh, a hard task master. He made to learn ‘the value of a written word’. His watch word was –diligence. He died at 71 after a prolonged illness.

Jiggs was made to crawl at crowded streets and gallies of Jama Masjid side and get exclusive bits. He has provided documentation and standardisation of recipes Now Indian food, particularly, Punjabi, is part of international menu.

A journalist-tuned ‘chef’, Jiggs became popular as he was quick to make friends. He believed in serving and entertaining with his anecdotes, varnished and unvarnished. To him cooking was not a business, it was a day well spent’.

Nick named ‘The Czar of Indian cuisine’, Zorawar, restaurateur, his son said his his knowedge on food was encyclopaedic. In the years of Atal Behari Vajpayee, as Prime Minister, Jiggs served many heads of states. He was conferred with the title of ‘the Gourmet Hall of Fame, the first Asian.

Kalra was engaged with every aspect of food, cooked and uncooked as he possessed thorough knowledge about ingredients and other intricate ‘masala’.

Born in 1947, the year of partition, Jiggs suffered from stroke in 2004. He had to resort to wheelchair. He retained his enthusiasm , zeal and east style of going. He was fond of ‘interviews’ and delighted all with his style and prose to listeners.

Jiggs had the salary of Rs 449. When Khushwant Singh, the editor of Times of India, he got upset and provided him an increment of Rs 1000. “ One cannot be bright news getter if he does not not have enough money in the city like Bombay”, he told him.

Jiggs the ‘farewell’ send off ,he fully deserved. During his innings, he had won hearts and make friendship so vital.

Jigg’s intimate knowledge with ‘masalas’ made a very chef. He knew ‘utility of each ‘masala’ like garlic, ginger, onion, tomato, yougart and other ‘masala.

Jiggs was a friend of friends.



		EDITOR'S MAIL EDITOR'S COMMENT CHANDRAYAAN II KARNATAKA POLTICS POLITICAL SCENARIO REALPOLITIK EDUCATION REVOLUTION IT EXEMPTION KULBHUSHAN CASE KASHMIR SCENARIO ANDHRA SCENE CONGRESS IN PUNJAB WEST BENGAL CHANDIGARH DIARY ART FOR NATURE HITS & MISSES PAKISTAN ECONOMY BALOCH STRUGGLE AMERICA WATCH BOOK BAZAAR BOOK BAZAAR SIGNS OF THE TIMES TALES OF UNIFORM OBITUARY ART OF LIVING Issue:June' 2019 Subscribe Now	OBITUARY Czar of Indian cuisine K.R.Wadhwaney Jiggs Kalra F rom a pure Punjabi, Jiggs Kalra turned an international luminary as he successfully and delightfully jigged palates of people. He achieved his life’s ambition in putting Punjabi (thali—plate) on the world culinary map. From graduating from a college, Kalra began on the bricks of journalism when there was not much written about food. A journalist-tuned ‘chef’ , Jiggs became popular as he was quick to make friends. He believed in serving and entertaining with his anecdotes, varnished and unvarnished. To him cooking was not a business, it was a day well spent’. Jiggs speciality was “Muglai” but he provided difficult dishes like “Hilsa”. He wrote books and enjoyed friendship of historians and knowledgeable people. He was a gentleman who could laugh at himself and laughed at others with a roar. Son of an army officer, Jiggs was meticulous in every respect. Disciplined, he provided attention to detail. He came under the guidance of Khushwant Singh, a hard task master. He made to learn ‘the value of a written word’. His watch word was –diligence. He died at 71 after a prolonged illness. Jiggs was made to crawl at crowded streets and gallies of Jama Masjid side and get exclusive bits. He has provided documentation and standardisation of recipes Now Indian food, particularly, Punjabi, is part of international menu. A journalist-tuned ‘chef’, Jiggs became popular as he was quick to make friends. He believed in serving and entertaining with his anecdotes, varnished and unvarnished. To him cooking was not a business, it was a day well spent’. Nick named ‘The Czar of Indian cuisine’, Zorawar, restaurateur, his son said his his knowedge on food was encyclopaedic. In the years of Atal Behari Vajpayee, as Prime Minister, Jiggs served many heads of states. He was conferred with the title of ‘the Gourmet Hall of Fame, the first Asian. Kalra was engaged with every aspect of food, cooked and uncooked as he possessed thorough knowledge about ingredients and other intricate ‘masala’. Born in 1947, the year of partition, Jiggs suffered from stroke in 2004. He had to resort to wheelchair. He retained his enthusiasm , zeal and east style of going. He was fond of ‘interviews’ and delighted all with his style and prose to listeners. Jiggs had the salary of Rs 449. When Khushwant Singh, the editor of Times of India, he got upset and provided him an increment of Rs 1000. “ One cannot be bright news getter if he does not not have enough money in the city like Bombay”, he told him. Jiggs the ‘farewell’ send off ,he fully deserved. During his innings, he had won hearts and make friendship so vital. Jigg’s intimate knowledge with ‘masalas’ made a very chef. He knew ‘utility of each ‘masala’ like garlic, ginger, onion, tomato, yougart and other ‘masala. Jiggs was a friend of friends.