Dum pukht, also known as dum cooking, larhmeen, or slow-oven cooking, is a style of cooking based in Lucknow, in the Uttar Pradesh state of northern India. It emphasizes the use of very low heat to cook vegetables and meats in a sealed vessel over long, multi-hour cooking times. The cuisine that emphasizes this technique is known as "Awadhi cooking."
In some dishes a sealed earthenware pot is used; in other cases a dough, called pardah ("veil") is used to seal in the meats and vegetables. The dough cooks into a bread that shares the flavor of the dish, and is usually served with it.
Name origins
Hindi dum pukht, "to choke off the steam"