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Dum (India): slow steam-cooking, where food is steamed in a sealed container, retaining all the cooking juices. During cooking, charcoals are sometimes placed on top of the lid to distribute the heat evenly around the pot. Used extensively in Mughal cuisine. [1] [2]


  1. Wikipedia, Dum Pukht, [1]. Accessed 19 October 2015.
  2. Bender, D.A. (2005) Oxford Dictionary of Food and Nutrition, Oxford University Press. ISBN 0198609612.