Asma Khan about to open traditional Calcutta-style dum biryani

Dum pukht (), larhmeen, dampokhtak, or slow oven cooking is a cooking technique associated with the

Mughal Empire The Mughal Empire was an Early modern period, early modern empire in South Asia. At its peak, the empire stretched from the outer fringes of the Indus River Basin in the west, northern Afghanistan in the northwest, and Kashmir in the north, to ...

in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers. Traditions assign its origin in pre-partition India to the reign of

Nawab of Awadh The Nawab of Awadh or Nawab of Oudh was the title of the rulers of Kingdom of Awadh (anglicised as Oudh) in northern India during the 18th and 19th centuries. The Nawabs of Awadh belonged to an Iranian dynasty''Encyclopædia Iranica'', R. B. B ...

Asaf-ud-Daulah Mirza Asaf-ud-Daula (23 September 1748 – 21 September 1797) was the Nawab wazir of Oudh ratified by Shah Alam II, from 26 January 1775 to 21 September 1797, and the son of Shuja-ud-Dowlah. His mother and grandmother were the Begums of Oud ...

(1748–97). The technique is now commonly used in other cuisines such as

South Asian South Asia is the southern Subregion#Asia, subregion of Asia that is defined in both geographical and Ethnicity, ethnic-Culture, cultural terms. South Asia, with a population of 2.04 billion, contains a quarter (25%) of the world's populatio ...

Central Asian Central Asia is a region of Asia consisting of Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan. The countries as a group are also colloquially referred to as the "-stans" as all have names ending with the Persian language, Pers ...

, and

West Asian West Asia (also called Western Asia or Southwest Asia) is the westernmost region of Asia. As defined by most academics, UN bodies and other institutions, the subregion consists of Anatolia, the Arabian Peninsula, Iran, Mesopotamia, the Armenian ...

Method

The term etymologically derives from Persian. ''Dum'' means 'to keep food on slow fire' and ''pukht'' means 'process of cooking', thus meaning 'cooking on slow fire'. The method often requires cooking times up to 24 hours. Dum pukht cooking uses a round, heavy-bottomed pot, preferably a ''handi'' (clay pot), in which food is sealed and cooked over a slow fire. The two main aspects of this style of cooking are ''bhunao'' and ''dum'', or 'roasting' and 'maturing' of a prepared dish. In this cuisine, herbs and spices are important. The process of slow roasting gently allows each to release their maximum flavour. The sealing of the lid of the ''handi'' with dough achieves maturing. Cooking slowly in its juices, the food retains its natural aromas. In some cases, cooking dough is spread over the container, like a lid, to seal the foods; this is known as ''pardah'' (veil). Upon cooking, it becomes a

bread Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cu ...

which has absorbed the flavors of the food. The bread is usually eaten with the dish.

Legendary origin

Legend has it that when

Nawab Nawab is a royal title indicating a ruler, often of a South Asian state, in many ways comparable to the Western title of Prince. The relationship of a Nawab to the Emperor of India has been compared to that of the Kingdom of Saxony, Kings of ...

Asaf-ud-daulah Mirza Asaf-ud-Daula (23 September 1748 – 21 September 1797) was the Nawab wazir of Oudh ratified by Shah Alam II, from 26 January 1775 to 21 September 1797, and the son of Shuja-ud-Dowlah. His mother and grandmother were the Begums of Oud ...

(1748–1797) found his kingdom in the grip of famine, he initiated a food-for-work program, employing thousands in the construction of the Bada Imambara shrine. Large cauldrons were filled with rice, meat, vegetables, and spices and sealed to make a simple one-dish meal that was available to workers day and night. One day the Nawab caught a whiff of the aromas emanating from the cauldron and the royal kitchen was ordered to serve the dish. Other sources, however, simply state that dum pukht appears to be based on a traditional

Peshawar Peshawar is the capital and List of cities in Khyber Pakhtunkhwa by population, largest city of the Administrative units of Pakistan, Pakistani province of Khyber Pakhtunkhwa. It is the sixth most populous city of Pakistan, with a district p ...

method of cooking dishes buried in

sand Sand is a granular material composed of finely divided mineral particles. Sand has various compositions but is usually defined by its grain size. Sand grains are smaller than gravel and coarser than silt. Sand can also refer to a textural ...

References

{{Cooking techniques Pakistani cuisine Indian cuisine Cooking techniques Telangana cuisine Hyderabadi cuisine Punjabi cuisine Pashtun cuisine Mughlai cuisine Muhajir cuisine Balochi cuisine

Method

Legendary origin

See also

References