What is so special about ‘dum cooking’?

by Sanjeev Kapoor

Dum cooking is a way of slow cooking. It is a technique that is more than 400 years old! This method was accidentally discovered during a famine when enormous containers were filled with rice, vegetables, meat and spices and sealed. Hot charcoal was placed on top and fires lit beneath, while slow cooking ensured food was available day or night. The result was extraordinary, for when the containers were unsealed; the splendid aromas attracted even the royal attention. The dishes prepared in this style of cooking has evolved in to one of the finest fine-dining cuisines from South Asia and is represented by its own taste and flavour especially in Lucknow, Kashmir, Hyderabad and Lahore.

Dum signifies steam and many a time the vessel containing the food being slow cooked in its own juices is sealed with atta. When the steam is not allowed to escape it becomes dumpukht (here pukht means choking).

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.