Born into a family of legendary chefs to the Moghul Emperors of India, for Chef Imtiaz Quereshi it was a foregone conclusion that he would eventually become a chef like his ancestors. But when his father died young, his mother apprenticed her seven-year-old son to her brother who was considered among the best. Beginning with the lowest category of jobs, the young chef learnt all the skill of the trade from his master. During his days with his uncle, business flourished and gradually clients began to seek out young Imtiaz. Joining a reputed restaurant, Imtiaz soon became the best known chef in the city. The restaurant also developed an enviable reputation for catering at all the major feast and weddings in the city. One of the most memorable events includes catering for a banquet of 1000 covers hosted by Pandit Jawaharlal  Nehru – The first prime minister of India after independence. Soon after Chef Imtiaz was offered a contract with the ITC group of India who in collaboration with Sheraton brand of hotels were opening 5 star hotels in India to head their operations of their kitchens. Chef Imtiaz was encouraged to research the forgotten cuisine of the Moguls. He spent years in perfecting the recipes, naming it Bukhara in 1974 and Dum Pukht in 1985. The cuisines were launched at restaurants by the same name at the ITC Maurya Sheraton – New Delhi. The rest is the culinary history