Dum 2

With multiple courses,each equally essential to experiencing the Awadhi cuisine,an ideal meal would start with a Shorba Shahi Pasand,a clear broth poured over two balls of chicken and boiled carrots. It may be minimalist in taste and size,but hints at the feast of meat to follow. The Kakori Kebab,invented for the toothless Nawab,lives up to its legend by melting in the mouth. Wrap it in a Sheermal — a small,sweet piece of flat bread — for a confluence of texture and flavours. The Seekh Nilofari,on the other hand,proves that one needn’t be a meat-eater to enjoy this cuisine. A mix of lotus seeds,stem and a variety of herbs,it is crisp in texture. Its dryness is complemented by the sweet green chutney with pieces of pomegranate that accompanies it.

For the main course,there are a variety of options to choose from: Raan-e-Dum and Shahi Nihari to name a few. Murgh Khushk Purdah,with a wonderful aroma that hints at star anise,is a meal in itself. One should also add a bite or two of the saffron and refined flour dough that blankets the bowl during the dum process. The meal wouldn’t be complete without a portion of Murgh Yakhni Pulao or the restaurant signature dish,Dum Pukht Biryani. But it’s the dessert that calls for attention. The Shahi Tukda — rich and creamy without overpowering the moist bread base — is highly recommended.

Dum Pukht as a restaurant isn’t easy on visitors’ wallet but it ensures that the standard of food make it worth their while. With food that’s rich in aroma and the finest ingredients,it isn’t a place you visit on a regular basis. However,it’s an ideal setting for a meal that goes perfectly with a celebration.