Dum Pukht is a cooking technique developed in the Awadh region of India. Using a tightly sealed pot, vegetables and meats are prepared over low heat with a mixture of herbs and spices. Slow cooking allows the flavors to develop and mature to their highest potency. We experienced Dum Pukht via a small intimate soiree in Awadh, an upscale Indian eatery on NYC’s upper west side. Guests enjoyed specially prepared Kebobs, an array of roasted meats and Biryanis which are standard for a proper Dum Pukht feast. All dishes were crafted by accomplished restauranteur and chef Gaurav Anand.
