What inspired you to become a chef?

All inspirations came from my Father, Grand Master “Imtiaz Qureshi”. He was always my role model.

What is the one cuisine that you are most comfortable cooking? Enjoy the most.

After Indian Food, next is always South East Asian.

What have been the key drivers for the success of your journey?

History of my family, legecy of my father, my passion for cooking, soul satisfaction of serving others.

Do you have any advice for someone wanting to become a chef?

Yes, cook, cook and keep cooking.

Anything interesting for the readers?

Recipes dont make you a chef…. Cooking will.

ABOUT Mohammad Ashfaque Ali Qureshi | Grand Cuisines of India | Mumbai |

Mohammed Ashfaque Qureshi—A Chef turned Foodie, he has had the distinction of having the doyen of Indian Food. He has researched the finer nuances of food. He is currently a Managing Director with GRANDE CUISINES OF INDIA, a leading food consultant company. The company has been conceptualized by him, and has done numerous food festivals in India and Overseas and provided consultancy to hotel and restaurant in the field of Heritage Cuisines. He and Grand Master Chef Mohammed Irfan Qureshi has been creating gourmet meals for many prestigious clients—including the Hon’able Prime Minister of India, Shri Atal Bihari Vajpaye among others.

Mohammad Ashfaque Qureshi, Indian by birth, Ashfaque was brought up in Delhi, India. After finishing his schooling in Delhi, he went to Welcomgroup Graduate School of Hotel Administration, Manipal University to complete a bachelor degree in Hotel Management and his dedication and natural talent led him to train with some leading chefs of India.

In 1991 Ashfaque joined ITC’s Welcomgroup Management Institute. 22 years old Ashfaque became the youngest chef of ITC Hotels and joined Dum Pukht, ITC Maurya in New Delhi and within one year Dum Pukht was awarded Golden Fork Award. In his next promotion he had opportunity to be the chef of Bukhara, ITC Maurya New Delhi. For short period he was given an rare opportunity as Food & Beverage Controller of ITC Maurya. In 1995, at the age of 31, Ashfaque moved from traditional Indian cuisines to western and other cuisines. He set up newly renovated all day dining restaurant, Pavilion, which quickly became the Best Coffee Shop in Delhi and received the various prestigious accolade of Delhi – He was also instrumental in launching, Jazz Bar, running famous discotheque called Ghungroo and Continental Banquets at ITC Maurya. For the first time in India sit down dinners were organised under his guidance.

Later with ITC hotels he was involved with Kitchens of India product like Dal Bukhara, Mirch Baigan Ka Salan, Khubani Ka Meetha and many other products. He resigned ITC Hotels in year 2000 as Executive Sous Chef and started his own trade mark Grande Cuisines of India.

Now internationally renowned, Ashfaque has opened a string of successful restaurants across the globe, from Dubai and Abu Dhabi to Shanghai and Washington DC. 2011 has proved to be another exciting year and saw the research, development and launch of Perfetti Van Melle India’s savoury product like ‘STOP NOT’. Ashfaque has quite simply re-invented Indian cuisine. His unique talent as a Star Chef has changed the way people perceive and experience Indian food. His incredible ability to create such unique and rare dishes from all parts of the world has formed the highly successful Indigo Restaurant in Abu Dhabi.

Ashfaque has nearly 24 years of experience in Hostility and food business. His recipes have appeared in magazines and newspapers wildly across the world, and he demonstrates regularly on food shows in the India and abroad.

I ROCK INDIA