Chef Mohsin Qureshi – Profile
Chef Mohsin Qureshi does cook along sessions curated by Tornos on request at Hotel Saraca in Lucknow. https://tornosindia.com/tornos-cook-along-session/ |
Mohsin Qureshi is a young & talented Chef, hailing from Qureshi family in Lucknow. Chef Mohsin Qureshi is a respected figure in the culinary world, known for his expertise in Awadhi cuisine which has its roots in Lucknow.
His approach to cooking involves a meticulous blend of authenticity and innovation, ensuring that the rich culinary traditions of Lucknow.
Chef Qureshi exemplifies the blend of youth, talent, and a strong culinary lineage. His dedication to preserving and innovating within Awadhi cuisine has earned him recognition both in India and internationally, making him a prominent figure in the world of culinary arts.
Mohsin hails from a distinguished lineage of chefs whose expertise in classical Indian cuisine spans generations. Born into a family where culinary excellence is not just a profession but a cherished legacy, Chef Qureshi’s journey into the world of gastronomy was shaped by the rich teachings of his predecessors.
His father, Chef Abdul Salam Qureshi, is a veteran chef who has earned acclaim in the culinary world. The Qureshi family, renowned in Lucknow, has a deep-rooted history of culinary mastery dating back to Hajji Ishaq Qureshi, the pioneer of classical Indian cuisine in post-independence India. Hajji Ishaq Qureshi imparted his culinary wisdom to Chef Qureshi’s father, Abdul Zahoor Qureshi, and his uncle, Imtiaz Qureshi, both esteemed chefs in their own right. Under their tutelage, Chef Qureshi absorbed the essence of traditional cooking methods, spice blending techniques, and the art of creating dishes that are both flavorful and soulful.
Chef Qureshi commenced his professional journey under the guidance of the great Master Chef Imtiaz Qureshi at Clarks Awadh Restaurant in Lucknow in 1973. This formative experience laid the foundation for his illustrious career, marked by milestones such as the opening of Bukhara Restaurant at Maurya Sheraton Hotel, New Delhi, in 1977, again under the mentorship of Chef Imtiaz Qureshi. Throughout his career spanning over three decades, Chef Qureshi has continued to showcase his culinary expertise, contributing to the opening of various acclaimed restaurants including Baghicha at Holiday Inn Mumbai, The Great Kebab Factory at Radisson New Delhi, and Masala Art at Taj Palace New Delhi.
His professional journey has been characterized by extensive global exposure, working in numerous prestigious hotels and restaurants worldwide. Chef Mohsin Qureshi’s dedication to preserving and innovating within his family’s culinary heritage exemplifies his role as a custodian of tradition and a visionary in the world of Indian cuisine.
Over the past years, Chef Mohsin Qureshi has carved a distinguished career path marked by his culinary expertise and passion for reviving traditional Indian recipes. Since February 2018, Chef Qureshi has served as the Cluster Executive Chef at Saraca Lucknow, where he has played a pivotal role in crafting authentic Awadhi cuisine that remains true to its roots while also introducing flavors from Hyderabadi and Kashmiri cuisines. His tenure at lebua (now Saraca) Lucknow has been instrumental in establishing Azrak as a renowned destination for connoisseurs seeking classical Awadhi delicacies.
Chef Mohsin Qureshi does cook along sessions curated by Tornos on request at Hotel Saraca in Lucknow. https://tornosindia.com/tornos-cook-along-session/ |