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'.[3] The method often requires cooking times up to 24 hours.[4][5]
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.[1]
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.[1]
Legendary originedit
Legend has it that when NawabAsaf-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 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.[6][2]
Other sources, however, simply state that dum pukht appears to be based on a traditional Peshawar method of cooking dishes buried in sand.[7]
^ abcdRay, Krishnendu; Srinivas, Tulasi (2012). Curried Cultures: Globalization, Food, and South Asia. Univ of California Press. pp. 110–124. ISBN978-0-520-27012-1.
^ abKalra, J. Inder Singh (26 May 2022). Prashad-Cooking with Indian Masters (Thoroughly Revised Edition, 2022). Allied Publishers. pp. 67–68. ISBN978-93-90951-17-8.
^Watson, Shweta (18 September 2022). "Hyderabad: Making Dum Pukht style of cooking popular again". Telangana Today. Retrieved 27 May 2023.
^"Bon appétit Hyderabad, as 'Art of Dum' brings its slow-cooked delicacies". APN News. 23 August 2022.
^Charmaine O' Brien (15 December 2013). The Penguin Food Guide to India. Penguin Books Limited. pp. 129–. ISBN978-93-5118-575-8.
^J. Inder Singh Kalra; Pradeep Das Gupta (1986). Prashad Cooking with Indian Masters. Allied Publishers. pp. 58–. ISBN978-81-7023-006-9.
February 16, 2024
pukht, persian, پخت, larhmeen, slow, oven, cooking, cooking, technique, associated, with, mughal, empire, which, meat, vegetables, cooked, over, flame, generally, dough, sealed, containers, with, spices, citation, needed, traditions, assign, origin, partition,. Dum pukht Persian د م 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 1 with few spices citation needed Traditions assign its origin in pre partition India to the reign of Nawab of Awadh Asaf ud Daulah 1748 97 2 The technique is now commonly used in other cuisines such as South Asian Central Asian and West Asian 1 Chef Asma Khan about to open a dum biryani Contents 1 Method 2 Legendary origin 3 See also 4 ReferencesMethod editThe 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 3 The method often requires cooking times up to 24 hours 4 5 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 1 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 1 Legendary origin editLegend 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 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 6 2 Other sources however simply state that dum pukht appears to be based on a traditional Peshawar method of cooking dishes buried in sand 7 See also edit nbsp Food portal nbsp India portalList of cooking techniquesReferences edit a b c d Ray Krishnendu Srinivas Tulasi 2012 Curried Cultures Globalization Food and South Asia Univ of California Press pp 110 124 ISBN 978 0 520 27012 1 a b Kalra J Inder Singh 26 May 2022 Prashad Cooking with Indian Masters Thoroughly Revised Edition 2022 Allied Publishers pp 67 68 ISBN 978 93 90951 17 8 Al Haj Maulvi Feerozuddin Feerozul Lughat Feerozsons Limited Lahore Rawalpindi Karachi Watson Shweta 18 September 2022 Hyderabad Making Dum Pukht style of cooking popular again Telangana Today Retrieved 27 May 2023 Bon appetit Hyderabad as Art of Dum brings its slow cooked delicacies APN News 23 August 2022 Charmaine O Brien 15 December 2013 The Penguin Food Guide to India Penguin Books Limited pp 129 ISBN 978 93 5118 575 8 J Inder Singh Kalra Pradeep Das Gupta 1986 Prashad Cooking with Indian Masters Allied Publishers pp 58 ISBN 978 81 7023 006 9 Retrieved from https en wikipedia org w index php title Dum pukht amp oldid 1187840231, wikipedia, wiki, book, books, library,
