https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ADum_pukht%2F3%2FenTranslations:Dum pukht/3/en - Revision history2026-09-12T12:15:12ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Dum_pukht/3/en&diff=154008&oldid=prevFuzzyBot: Importing a new version from external source2025-06-14T03:52:48Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Dum pukht cooking uses a round, heavy-bottomed pot, preferably a ''handi'' (clay pot), in which food is sealed and cooked over a slow fire. The two main aspects of this style of cooking are ''bhunao'' and ''dum'', or 'roasting' and 'maturing' of a prepared dish. In this cuisine, herbs and spices are important. The process of slow roasting gently allows each to release their maximum flavour. The sealing of the lid of the ''handi'' with dough achieves maturing. Cooking slowly in its juices, the food retains its natural aromas.</div>FuzzyBot