As a tribute to the refined royal kitchens of Awadh, Dum Pukht Begum’s at ITC Kohenur elevates the ancient art of stupid pukht, a slow-cooking technique in which food is sealed in a pot and gently simmered in its own juices, allowing deep, complex flavours to develop.
Upon entering, the interiors of Dum Pukht Begum’s instantly evoke regal grandeur. Rich silks, intricate Jaali work, sparkling chandeliers, and elegant cutlery come together to recreate the opulence of a Imaging the worb Overlooking the tranquil Durgam Cheruvu lake, the serene view adds to the indulgent ambiance. With soft classical music playing in the background and impeccable service, the setting is perfectly curated for a memorable culinary journey.
We were there to experience the restaurant’s special menu, Guftagu Dobaara, which was savoured by food connoisseurs throughout the month of May. The meal began with the star of the menu, Galouti Kebabs, served in both vegetarian and non-vegetarian versions. The vegetarian Galoutimade from jackfruit, impressed with its melt-in-the-mouth texture, while the non-vegetarian version, crafted with lamb, stayed true to its Lucknowi roots.
Other standout non-vegetarian dishes included Luft-e-Dariya, MURGH Alamgir, and Anari Chops. The jumbo prawns in Luft-e-dariya, marinated with chillies and served in a luxurious saffron sauce, truly felt like royalty on a plate. MURGH Alamgir, a slow-cooked chicken, was rich with flavour, and the Anari Chops, lamb infused with mustard and fenugreek, topped with fresh pomegranate seeds, offered a delightful contrast of taste and texture.
Vegetarian offerings were equally impressive, with highlights like Zameen ke tohfe, nimona seekh kebab, and Subz shikampuri. Each kebab was tender, flavourful, and expertly crafted. These were paired beautifully with Paan Naan, Baka Khana, and Khameeri kulcha — breads that added both flair and substance to the meal.
At Dum Pukht Begum’s, the Guftagu dobaara menu was not just about ingredients, it was about the technique. The dum method formed the very soul of the experience, allowing spices and components to meld in a sealed environment, creating rich, nuanced layers of flavour that were at once bold and refined.
