Dum Pukht

Overview

Dum Pukht at ITC Maurya is a legendary fine-dining restaurant that epitomizes the grandeur of Awadhi cuisine in New Delhi. Founded in 1989 by the iconic Padma Shri Chef Imtiaz Qureshi, it pioneered the revival of the ancient 'dum' cooking technique—sealing ingredients in handcrafted vessels and slow-cooking them over charcoal to unlock deep, layered flavors. The restaurant’s regal ambiance, inspired by the courts of Lucknow, transports diners to an era of Nawabi opulence, making it a must-visit for connoisseurs of heritage Indian cuisine.

Menu

Ambiance

Step into a world of timeless elegance with interiors adorned with hand-painted motifs, vintage chandeliers, and plush velvet upholstery. The subdued lighting and intricate Mughal-inspired arches evoke the sophistication of royal dining halls, while live sarangi performances add a touch of cultural authenticity.

• Luxurious Decor – Gold-leaf accents, Persian carpets, and antique brassware reflecting Awadhi heritage.
• Soft Lighting – Candlelit tables and lanterns create a romantic, old-world charm.
• Traditional Music – Live classical Indian instruments (like the sarangi) during dinner service.
• Private Dining – Exclusive chambers with personalized service for weddings, anniversaries, or corporate soirées.

Cuisine

Dum Pukht’s menu is a culinary ode to Lucknow’s royal kitchens, where each dish is crafted using century-old techniques. The ‘dum pukht’ method—slow-cooking in sealed deghs (pots)—preserves the natural juices and aromas of premium ingredients like Awadhi lamb, saffron, and rose water. The result? Dishes that are rich, aromatic, and steeped in history.

• appetizers : Kakori Kebab (legendary melt-in-mouth kebabs), Seekh Nilofari (minced fish kebabs), Dudhiya Kebab (milk-marinated chicken).
• main course : Koh-E-Awadh (tender lamb shank in saffron gravy), Murgh Khushk Purdah (dough-sealed chicken), Dum Pukht Biryani (basmati rice with slow-cooked meat).
• desserts : Gulab Ki Kheer (rose-infused rice pudding), Phirni (earthen-pot custard), Kulfi Falooda (traditional ice cream with vermicelli).
• breads : Warqi Paratha (flaky layered bread), Sheermal (saffron-scented flatbread), Roomali Roti (paper-thin wheat bread).

Must-Try Dishes

• Kakori Kebab – Minced lamb with spices and papaya, grilled on skewers—so tender it’s said to ‘melt like a poem’.
• Dum Pukht Biryani – Fragrant long-grain rice layered with marinated meat, sealed with dough, and slow-cooked for hours.
• Murgh Khushk Purdah – Chicken marinated in garlic and yogurt, wrapped in a ‘purdah’ (veil) of dough to trap flavors.
• Gulab Ki Kheer – Creamy rice pudding infused with rose petals and edible silver leaf.

Service

• description : The staff embodies Nawabi hospitality—attentive yet unobtrusive, with sommeliers to guide pairings and servers who explain the history behind each dish. Expect personalized touches like hand-washing rituals with rose water post-meal.
• style : Discreet, polished, and deeply knowledgeable about Awadhi traditions.

Why Visit Dum Pukht?

• Authentic Awadhi Cuisine – Recipes preserved from the era of Nawabs, unavailable elsewhere.
• Opulent Ambiance – A sensory journey through Mughal-era luxury.
• Culinary Legacy – Helmed by Chef Imtiaz Qureshi, a custodian of Awadhi gastronomy.
• Signature Techniques – The art of ‘dum’ cooking, recognized globally.

Tips for Visitors

• best time to visit : Dinner (7:30 PM onwards) for the full regal experience with live music.
• reservations : Book 2–3 days in advance; essential for weekends or festive seasons.
• dress code : Formal or ethnic wear recommended to match the grandeur.