Very interesting! I am a fan of Awadhi Cuisine as around Lucknow. Dum pukht refers to a slow method of cooking food. “Dum” means steam and “dum pukht” literally means to choke off the steam. The food is placed in a pot, usually made of clay, and dough is used to create a tight seal to prevent steam from escaping. The food is slowly cooked in its own juices and steam, allowing herbs and spices to fully infuse the meat or rice, preserving the nutritional elements at the same time. Grand Master Chef Imtiaz Qureshi, who hails from a long line of Awadhi royal cooks who invented the dum pukht technique is said to be the master of this style of cuisine. I tink he is still at the Sheraton in Delhi. It was his efforts in researching and developing the cuisine from recipes gleaned from ancient manuscripts which fanned the spread of dum pukht cooking and saved it from being confined to the annals of culinary history. Imtiaz Qureshi is also credited with popularising the tandoor style of cooking around the world-but I wonder about that His whole family are considered experts at this style. Pressure cookers, steam ovens and clay pots are all based on principles similar to dum cooking – technology has just taken a different shape. Dum cooking Qureshi-style, however, is done with traditional claypots, tightly sealed with atta dough. Claypots will give a much better flavour to the dum pukht dishes. There is a similiar styke in Provence region of France. You soak a poelon in water, then place ingredients, cover, and seal with dough. The clay is said to draw any bitterness from food whilst keping all the juices inside-making for succulent meats. Spices used in dum cooking include saffron, mace, rosewater, cardamom, cloves and Kashmiri chiles. Since the Nawabs of Awadh were of Moghul descent, there is a strong Persian influence to the cuisine; Indian spices, however, dominate. Hungry yet? Shanti/Mary-Anne