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Dum pukht ( fa, دُم پخت), larhmeen, or slow oven cooking is a cooking technique associated with the Mughal Empire in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers with few spices. Traditions assign its origin in
Dum pukht ( fa, دُم پخت), larhmeen, or slow oven cooking is a cooking technique associated with the Mughal Empire in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers with few spices. Traditions assign its origin in pre-partition India
The Partition of British India in 1947 was the Partition (politics), change of political borders and the division of other assets that accompanied the dissolution of the British Raj in South Asia and the creation of two independent dominions: ...
to the reign of Nawab of Awadh Asaf-ud-Daulah (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, which is defined in both geography, geographical and culture, ethno-cultural terms. The region consists of the countries of Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, ...
, Central Asian, and West Asian
Western Asia, West Asia, or Southwest Asia, is the westernmost subregion of the larger geographical region of Asia, as defined by some academics, UN bodies and other institutions. It is almost entirely a part of the Middle East, and includes An ...
.
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'. 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 to 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 which has absorbed the flavors of the food. The bread is usually eaten with the dish. Fewer spices are used than in traditional Pakistani cooking with fresh spices and herbs for flavouring.Legendary origin
Legend has it that when Nawab Asaf-ud-daulah (1748–1797) found his kingdom in the grip of famine, he initiated a food-for-work program, employing thousands in the construction of theBada Imambara
Bara Imambara, also known as Asfi Imambara is an imambara complex in Lucknow, India built by Asaf-ud-Daula, Nawab of Awadh in 1784. ''Bara'' means ''big''. This imambara is the second largest after the Nizamat Imambara.
Building composition
...
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 method of cooking dishes buried in sand.
See also
* List of cooking techniquesReferences
{{Cooking techniques Pakistani cuisine Indian cuisine Cooking techniques Telangana cuisine Hyderabadi cuisine Punjabi cuisine Pashtun cuisine Mughlai cuisine Muhajir cuisine Balochi cuisine