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Dum Pukht

Dum Pukht

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New Delhi Diplomatic Enclave Sardar Patel Marg110021 New Delhi
T+91 1126112233





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Date of birth: Unknown

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‘Dum’ means to ‘breathe in’ and ‘Pukht’ to 'cook'. Dum Pukht cooking uses a round, heavy – bottomed pot, a handi, in which food is tightly sealed and cooked over a slow fire. There are two main aspects to this style of cooking; bhunao and Dum, or ‘roasting’ and ‘maturing’ of a prepared dish. In this style of cuisine, Herbs and spices play an extremely critical role. The process of slow roasting gently persuades each to release maximum flavor. And the sealing of the lid; the sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes
the cuisines.
History remembers the Nawabs of Awadh for their love of music and dance, epicurean delights and grand gestures. When Nawab Asaf-ud-daulah, found his Kingdom in the grip of famine, he initiated a food for work programme, employing thousands in the construction of the exquisite Bada Imambara. 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. Then, one day, the Nawab caught a whiff of the aromas emanating from the cauldron and the royal kitchen was ordered to serve the dish.
Gradually refined to please the royal palate, ‘Dum’ cooking soon spread to other Indian courts of Hyderabad, Kashmir and Bhopal. In each, the maestros that supervised the kitchen added their own distinctive magic. Apart from this, Dum Pukht also has the distinction of ushering in the art of Indian fine dining in the Indian cuisine scenario.
Equally popular is the ‘Royal Repast’, a set menu of five courses, with a variety of choices within its ambit. The exquisite presentation has a Shorba, Kebab, Qorma, Qaliya, Salan & Nehari, Naan, Biranj and Meetha. A menu where the delicate Royal fare is so beautifully graced with its accompanying wines or whisky, giving one the true ethereal experience.

Décor / Ambience
In keeping with its cuisine theme, the ambience at Dum Pukht is replete with marble, zardozi ‘pankha’ or fans suspended from the walls, pristine white walls embellished with gold leaf, crystal chandeliers and royal blue and gold furnishings complete the accoutrement. The traditional Indian style of serving by courses has been revived in Dum Pukht, and a silver, “Dastarkan” at each place setting, acts as a base to the specially designed blue and white crockery.
This is why Dum Pukht serves not just a cuisine, but an experience that goes beyond mere satisfaction of appetite to the realm of sensuality: an evocative presentation of aromas, flavors and textures that pays tribute to an appreciation of the finer things in life to become A Grand Cuisine.

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