Monday - Sunday7:00pm-11:30pm
International Food, Wine & Travel Writers Association - Asia’s First Golden Fork Award - 1989 Times Food Guide - Best North Indian Restaurant - 2003 - 2008 Times Food Guide - Best Indian Restaurant - 2006 - 2008 Star Achievers Awards - Best Indian Restaurant - 2007 Most Enjoyable Awadhi Restaurant- Burrper’s Choice - 2008
- Internet access
Dum Pukht ITC Maurya New Delhi recreates the 200-year-old culinary legacy from the kitchens of the Nawabs of Awadh. A tradition of cooking food over a slow fire in sealed earthenware pots or deghs. Dumpukht food is characterized by the subtle use of spices and its delicate flavor. ‘Dum’ means to ‘breathe in’ and ‘Pukht’ to 'cook'. Dum Pukht cooking uses a round, heavy – bottomed pot, a handi, in which food is tightly sealed and cooked over a slow fire. There are two main aspects to this style of cooking; bhunao and Dum, or ‘roasting’ and ‘maturing’ of a prepared dish. In this style of cuisine, Herbs and spices play an extremely critical role. The process of slow roasting gently persuades each to release maximum flavor. And the sealing of the lid; the sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes the cuisines.