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Journalism of Courage
Yasmin Qureshi, daughter of legendary chef Padma Shri Imtiaz Qureshi, who passed away last year, wears many hats with ease and pride — she is a fashion consultant, a costume designer, and now, a chef. While her early career was rooted in fashion, she eventually found her calling in the kitchen, where she feels most connected to her roots.
Focused on expanding the reach of her father’s legacy while adding her own creative touch, Yasmin has been curating food pop-ups that bring authentic Awadhi flavours to new audiences. Most recently, she collaborated with actor Mona Singh’s restaurant Kona Kona for a four-day Kona Kona x Yasmin Qureshi Pop-Up, an intimate culinary showcase of one of India’s most iconic food traditions: slow-cooked dum pukht cuisine.
Raised in a family where “food was a way of life,” Yasmin recalls being surrounded by the aromas and discipline of Awadhi cooking, watching her parents and siblings pour love, discipline, and instinct into every dish. As a “heartfelt tribute”, her recent showcase featured Lucknowi mutton biryani, kathal biryani, galouti kebabs (vegetarian and non-vegetarian), barra, dahi kebab, prawns, chicken curry, nihari, marrow nihari, her mother’s favourite dal, and desserts like shahi tukda and phirni.
Indianexpress.com caught up with Yasmin for a candid interview, and the chef reflected on keeping her late father’s legacy alive, Awadhi cuisine, and ditching everything else for slow-cooked or dum pukht cooking. Read edited excerpts below:
Q: Take us through your journey as a chef now.
Yasmin Qureshi: Fashion allowed me to explore creativity and storytelling through visuals, but food connects me more deeply to my roots and family legacy. Growing up surrounded by the aromas and techniques of Awadhi cooking, I always had a deep respect and passion for the culinary arts, even if it wasn’t my initial career path. After my father passed, I felt a calling to step into the kitchen and carry forward his incredible legacy as he always desired. Cooking lets me blend tradition with creativity — it feeds both body and soul. It also keeps me connected to my father and allows me to share his lessons with the world.
Q: How was it collaborating with Mona Singh for her restaurant?
Yasmin Qureshi: It was a wonderful experience. From our first conversation, it was clear we shared a love for authentic food and storytelling through cuisine. Our conversations were very open and inspiring. We talked about blending traditional Awadhi flavours with a modern dining experience that her restaurant aims to offer. Mona’s enthusiasm, love, and respect for food and heritage made the collaboration smooth and creative. Together, we’ve been able to craft dishes that honour tradition while appealing to today’s diners.
Kona Kona felt like the perfect partner because of their warmth, energy, and creative openness. There was an instant comfort—no pressure, just genuine enthusiasm. For me, this wasn’t just a pop-up; it’s a very personal journey. Kona Kona offered a space where I could be myself, honour my roots, and express my father’s legacy without compromising its soul.
The idea grew very organically. I didn’t sit down and plan it like a professional chef building a menu. I went with emotion. These are dishes I’ve grown up eating, cooking, and watching my family make, from my father to my mother, my grandparents to my brothers. They’re full of memory and meaning. I started with what felt close to my heart and built from there. The idea was to bring alive flavours that shaped me, in a way that still feels light, accessible, and soulful.
Q: How do you look back at your late father, Ustad Imtiaz Qureshi’s journey?
Yasmin Qureshi: He taught me that cooking is not just about recipes but about patience, respect for ingredients, and passion. From him, I learned humility, dedication, discipline, and the art of slow cooking that brings out the soul of a dish. I feel incredibly grateful for his wisdom and values, which guide me in both life and work. Carrying forward his legacy with my brothers is an honour. For me, food is culture and love, and I want to keep bringing people together through the stories behind each dish.
Q: Can you take us through some of his most cherished tips and tricks that you still follow in the kitchen?
Yasmin Qureshi: My father never used measuring spoons; he believed in instinct. He insisted on letting meat and vegetables cook in their own juices, without adding water, and always avoided pressure cookers for meat, preferring slow dum pukht cooking to build deep flavours. Above all, he said food must be made with love — without it, no dish can truly taste good. That’s the lesson I carry everywhere.
Q: Do you feel the restaurant and food space has become overpopulated with people and chefs yearning for space?
Yasmin Qureshi: Yes, it’s definitely crowded, with many talented, passionate chefs entering the field. While that’s exciting, it makes it harder to stand out. For me, the key is authenticity — staying true to my roots while adding my own creative touch. Genuine storytelling and consistent quality are what create a lasting impression.
Q: There is a lot of debate on nepotism in Bollywood. And it also applies to other fields. As a daughter of a renowned chef, what is your take?
Yasmin Qureshi: I acknowledge that my family name opens doors, but legacy alone is never enough. You have to prove yourself every day. There is pressure to live up to expectations, but I’m committed to carving my own path while honouring my father’s legacy. At the end of the day, talent, passion, and perseverance sustain a career, not just a surname.
Q: Is there added pressure on you to perform every time?
Yasmin Qureshi: Yes, there is definitely added pressure to perform every time. Being associated with my father’s legacy means people have high expectations from me. But I try to see that pressure as motivation, to constantly learn, improve, and bring my best to the table. It pushes me to maintain high standards and keep evolving while staying true to the roots.
Q: What do you want to be remembered for?
Yasmin Qureshi: My goal is to keep the soul of dum pukht and frontier food alive but also present it in a way that resonates with today’s diners. I hope my cooking reflects both respect for heritage and a personal expression of flavour and innovation.
Q: With so much food all around, what’s your mantra to eat mindfully, or do you like to indulge?
Yasmin Qureshi: While I’m passionate about cooking, I’m honestly not the biggest fan of eating my own food. I tend to be more of a feeder than an eater! That said, I do love to indulge in good food, whether it’s trying something new at a restaurant or enjoying simple home-cooked food. To balance that, I make sure to work out at least thrice a week. For me, mindful eating is about appreciating flavours and allowing myself guilt-free indulgence while maintaining a healthy and active life.
Q: What’s your mantra to unwind after a long day?
Yasmin Qureshi: I love sharing everything, the ups and downs of my day, with my brothers and close friends. After that, I usually curl up in bed, listen to calming music and I usually meditate and pray before going to sleep, thanking God for the blessings. It’s a calming routine that helps me find peace and prepares me for the next day.
Q: Is there any advice you would like to mention for newbies in the field?
Yasmin Qureshi: To stay humble and be patient. Respect the traditions and techniques, but also be open to learning and experimenting. Passion and consistency are key. There will be challenges, but if you love what you do, you must keep pushing forward to do what you love.
Q: Some of the Indian dishes that you think need more awareness, and why?
Yasmin Qureshi: Many Indian dishes deserve more recognition, especially from the Awadhi and Mughlai traditions. Slow-cooked dals, lesser-known kebabs, and regional curries and rice dishes often get overshadowed by more popular items. These dishes carry rich history and unique flavours that tell stories of culture and heritage.
I believe raising awareness about them helps preserve these culinary traditions and introduces people to the depth and diversity of Indian cuisine.
Q: Do you have a love-hate equation with social media?
Yasmin Qureshi: Yes. It’s wonderful for connecting with food lovers and sharing stories, but it can also be overwhelming — the pressure to constantly create content and the negativity at times. I try to treat it as a tool, not a trap, and find balance in how I use it.
