Unveiling Dum Pukht Cuisine: Chef Ishtiyaque Qureshi Shares Secrets, Flavors, and Culinary Passion

Chef Ishtiyaque Qureshi invites you into the vibrant world of Indian cooking. His love for food jumps off the plate, emphasizing the rich flavors and traditions that shape India’s culinary landscape. This series explores the dishes you simply must try as you travel across India.

Indian cuisine blends diverse spices and cooking techniques that create meals full of aroma and taste. One standout method is Dum Pukht. This slow-cooking technique, traditionally using a heavy pot sealed with dough, locks in flavors beautifully, making every dish a delight.

Dum Pukht has deep roots in Mughlai cuisine. Many cooks believe its origins trace back to Peshawar, where early chefs would bury pots in hot sand to slow-cook meals. Today, this cooking style is cherished, thanks to culinary legends like Imtiaz Qureshi, who refined these techniques. His son, Chef Ishtiyaque, is now carrying on this rich legacy at the ITC Maurya.

Must-Try Dum Pukht Dishes

So, what should you savor from Dum Pukht cuisine? Here are a few favorites:

• Kakori Kebabs: Renowned for their tenderness.
• Murgori Kebab: A delicious twist using chicken.
• Galouti Kebab: Called the “common man’s kebab,” famous for its delicate flavor.
• Nihari: A comforting slow-cooked stew, perfect for any meal.
• Biryani: Available in both mutton and vegetarian options, it’s an unmissable classic.
• Shahi Tukda: A sweet treat that’s perfect for dessert.

The origins of Dum Pukht cuisine run deep in history. Traditionally, cooks made meals while traveling, using whatever they had on hand. When the Nawabs established themselves in Lucknow centuries ago, these dishes became refined in royal kitchens. Ishtiyaque’s family has been part of this culinary journey for generations, bringing authentic flavors to modern diners.

Unique Ingredients in Dum Pukht Cuisine

This cuisine also features some unique ingredients. For example:

• Curd: A staple for many dishes.
• Khattai: A type of dry mango that adds depth to flavors.
• Saffron, rose, and kewra: These aromatics enhance the fragrance of dishes.
• Raw papaya: Used to tenderize meat in kebabs.

A Childhood Memory

Ishtiyaque fondly remembers simple dishes from his childhood, like moong gosht and biryani made by his parents. These meals were more than just food; they carried memories of warmth and togetherness. Even though he tries to recreate them today, nothing compares to the magic of his mother’s cooking.

Celebrated Flavors

Some other standout dishes close to Ishtiyaque’s heart include Kakori Kebabs, Nihari, and Kundan Qasre Pukhtan—a paneer dish wrapped in flavorful gravy. Each dish carries the tale of its origin and is a celebration of flavors crafted with care.

Special Recipe: Kundan Qasre Pukhtan

Here’s how you can make this special dish at home:

Ingredients

• 500g tomatoes
• 250g lauki (bottle gourd)
• 100g raisins
• 100g onions
• 50g butter
• 50g garlic
• Paneer, cut into cubes
• Gold warq (optional)
• 150ml oil
• 100ml fresh cream
• Spices: red chili powder, kasoori methi, black pepper, jeera, dhaniya powder, nutmeg, and salt

Method

1. Heat oil in a heavy-bottomed pot. Sauté garlic and onions until golden.
2. Add tomatoes and cook until they are soft. Mix in the boiled lauki and raisins.
3. Stir in spices and add about 500ml water. Bring to a boil, then simmer for 10 minutes.
4. Strain the mixture and return it to the pot. Stir in butter and cream, cooking for another 5 minutes.
5. Add grilled paneer and garnish with gold warq. Serve with paratha or jeera rice.

Each bite takes you on a journey through flavors and traditions. Enjoy cooking and exploring the rich culinary heritage of Dum Pukht!