Dum pukht (Persian: دُم پخت), larhmeen, dampokhtak, or slow oven cooking is a cooking technique associated with the Mughal Empire in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers.[1] Traditions assign its origin in pre-partition India to the reign of Nawab of Awadh Asaf-ud-Daulah (1748–97).[2] The technique is now commonly used in other cuisines such as South Asian, Central Asian, and West Asian.[1]
- ^ a b Ray, Krishnendu; Srinivas, Tulasi (2012). Curried Cultures: Globalization, Food, and South Asia. Univ of California Press. pp. 110–124. ISBN 978-0-520-27012-1.
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