Dumpukht

In the traditional restaurant, food is slow-roasted over a small fire in a sealed pot called a handi, a practice that dates back to ancient times. Dumpukht, a combination of the Persian terms “dum” and “pukht,” refers to the old cooking technique introduced to Northern India by the Nawabs of Awadh in the 18th century. It has the literal meaning of “to breathe and to cook.” Using this technique, the herbs are layered into the final dish as the meat slowly roasts and braises in its own juices inside a pot that is sealed with a dough crust.