Dum Indian Kitchen

Dum cooking or slow cooking is a technique that has its nostalgic origin over 300 hundred years ago. Thought to have been influenced by Persian cuisine, it was brought to Northern India by Mughal rulers where it gained great popularity. Dum, meaning breath, involves cooking meat and vegtables on a low flame for several hours in a sealed, heavy based pot, allowing the food to cook in its own juices. Using fresh spices and herbs, the sealed, slow cooked food breathes and becomes infused with the flavours and aromas of the varous spices. The build up of pressure within the sealed pot allows the meat and vegtables to be simmered to perfection, making them incredibly moist and tender.