Recalling The Traditional Art Of Slow Cooking

Getting back to the olden days when the traditional method of slow cooking was practiced in the royal kitchens of the Nawabs of Awadh. The magic behind the deliciousness and mouthwatering delicacies of the Awadhi cuisine is the traditional art of slow cooking, known as Dum Pukht, where the dish is cooked until it matures completely.


Handi, around heavy bottomed utensil was normally used and it was made a point to seal the utensil with a dough known as purdah or veil so as the moisture and flavors are retained in the dish. The reason behind the style of slow cooking is roasting and proper maturing of the prepared dish and sustains the flavors and aroma.

The two most relished dishes made by this fragile technique of slow cooking are Dal Makhani and Dum Biryani. These dishes are cooked for hours and hours to get the best results.




So, come down to Handi to taste these yummy dishes and resist the temptation to peek every time the lid is opened and smell the subtle flavors and aromas.

Open the doors of Handi Restaurant,

Opp. GPO, MI Road, Jaipur



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