https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ADum_pukht%2F1%2Fen 2026-05-27T02:53:58Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Dum_pukht/1/en&diff=154006&oldid=prev 2025-06-14T03:52:47Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>{{Short description|Cooking technique}}<br /> [[File:Asma Khan about to open traditional Calcutta-style dum biryani.jpg|alt=woman with a very large pot sealed with dough|thumb|Chef [[Asma Khan]], about to open a dum biryani]]<br /> &#039;&#039;&#039;Dum pukht&#039;&#039;&#039; ({{langx|fa|دَم‌ پخت}}), &#039;&#039;&#039;larhmeen&#039;&#039;&#039;, dampokhtak, or &#039;&#039;&#039;slow oven cooking&#039;&#039;&#039; 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. Traditions assign its origin in [[Partition_of_India|pre-partition India]] to the reign of [[Nawab of Awadh]] [[Asaf-ud-Daula|Asaf-ud-Daulah]] (1748–97). The technique is now commonly used in other cuisines such as [[South Asian cuisine|South Asian]], [[Central Asian cuisine|Central Asian]], and [[West Asian cuisine|West Asian]].</div>

FuzzyBot