Chef Abdul Rehman Qureshi, born in 1974 in New Delhi, India, is a fourth-generation chef from the well-known Qureshi family. The Qureshi name has long been associated with Indian culinary traditions, with Indian cuisine remaining his number one priority.Chef Abdul often says that if there is anything he can contribute to this big, mad world, let it be the very best of cuisines — namely, Indian cuisine. A great deal of time and effort has been spent researching and developing cuisines from different corners of the vast Indian subcontinent.

Encouragement within the family gave him the opportunity to explore age-old recipes gathered from ancient manuscripts while also innovating with unusual combinations.Chef Abdul’s culinary skills were inherited from his family. He was introduced to the art of cooking when he began assisting his grandfather, under whose watchful eye his interest and passion for cooking developed.

Chef Abdul’s sense of quality came from his father, who would never compromise on standards. His father taught him how to choose the best ingredients and spices, as well as how to differentiate between what was fresh and what was not.His culinary experience developed further when he had the opportunity to work in Malaysia, the UAE, Shanghai and Saudi Arabia with internationally renowned hotel chains including Kempinski, Le Méridien Hotels & Resorts, Hyatt Regency and Shangri-La Hotel.

Mohd Shafi Qureshi — Grandfather

Chef Abdul’s grandfather, Mohd Shafi Qureshi, worked at the Ashoka Hotel in New Delhi for more than 30 years.

Mohd Ramzani Qureshi — Maternal Grandfather

His maternal grandfather, Mohd Ramzani Qureshi, was a popular chef at the Ashoka Hotel in New Delhi, where he worked for more than 32 years.

During his career, he cooked for India’s first Prime Minister, Pandit Jawaharlal Nehru, former Prime Minister Indira Gandhi, former Prime Minister Rajiv Gandhi, and several popular Bollywood stars.

Saleem Ahmed Qureshi — Father

His father, Saleem Ahmed Qureshi, worked with international hotel chains in India and abroad, earning recognition for his culinary work.

• Wrote a recipe for Kitchen Bad Boys, a cookery book launched in Shanghai, China, in September 2004.
• Wrote a recipe for Magic Chef, a cookery book published by Anchor Dairy Products in March 2007.
• Featured through articles in Shanghai Daily, City Weekend, Shanghai Talk, Shanghai Tatler and That’s Shanghai.
• Wrote summer curry recipes for Time Out Magazine, Shanghai, China, in 2007.
• Wrote health and fashion recipes for Life Style Magazine, Emigrate to Shanghai and a Japanese magazine.
• Wrote a Western fusion recipe for New Western Cuisine Cooking Magazine, published in December 2007.
• Wrote for The Hindu, Asian Age and Metro Nation newspapers during 2008–2009.
• Appeared as a celebrity chef for a Holi special on Metro Nation TV.
• Catered a sit-down dinner for 2,700 people for JCI in Greater Noida in 2008.
• Wrote a recipe for Hindustan Times, published in Jalandhar in June 2011.
• Contributed recipes to Masala Magazine, published in Pakistan, from August 2010 onwards.
• Wrote recipes for the Tribune newspaper’s Mirror Magazine for three months, from May to July 2012, in Muscat, Oman.