AdvertisingThe gastronome, in a career spanning close to five decades, was instrumental in introducing Indian cuisine to the international audience as well as setting standards of the same. Along with his son Zorawar Kalra, he created legendary establishments which in today’s time are considered as culinary delights in India. ALSO READ | Celebrity chefs remember Jiggs Kalra, the Czar of Indian cuisineAdvertisingPunjab GrillIn 2006, Jiggs Kalra, along with his son Zorawar Kalra, launched Punjab Grill while following the quick service restaurants (QSR) format and in 2007, they reintroduced it as a fine-dine restaurant. The first Indian restaurant to introduce molecular gastronomy to Indian cuisine, a meal costs around Rs 3,000 per person. Pa Pa Ya and Bo-TaiThey have also experimented with Asian food with Pa Pa Ya (Rs 1,500 per person) and Bo-Tai (Rs 2,000 per person).

Source: Indian Express June 04, 2019 09:56 UTC