Dum Pukht – It is a Persian word meaning slow cooking. One of the most refined forms of cooking that is two centuries old; Dum Pukht is cooking over a simmer flame within sealed earthenware pots or deghs, the meat is cooked with its own juices and marrow just by addition of the slightest spices for subtle flavours. This is a form of fine cooking that was prevalent in the kitchen of the Nawabs of Awadh.
ITC hotel, New Delhi houses one such fine-dine restaurant that serves this grand cuisine of India in a regal ambience in the form of Dum Pukht Jolly Nabobs. Times Award winner of the best North-Indian restaurant, Dum Pukht has an exquisite decor; like to have arrived to some grand film set. Intricate work on walls and ceilings, Mughal-age chandeliers, state of the art lighting, candles on each table, royal blue furnishing, fine linen and royal cutlery – all work together to create an ambience of royalty.
Dum Pukht, explores the tradition of cooking kebabs, stews and biryani in a sealed clay pot over a slow fire native to the 18th century Awadh cooking from the kitchens of the Nawabs. Kakori Kabab, Dum Pukht Biryani, Hara Kabab, Guchchi Sabz-e-Zar, Kham Khatai, Maash Qaliyai, Murgh Chandi Tikka, Koh-e-Awadh, Tararey Jhinga and naans are some of the dishes you just can’t miss out here. These aromatic dishes have won numerous accolades and high praise.
Dum Pukht opens only for dinner from 7 pm – 11:30 pm. But with the traditional dishes available in a nouvelle form, it is a favourite North Indian restaurant in the northern region of the country. Visit BookyourTable for reservations and other offers.