Dum Pukht Yonge

Dum Biryani

Aromatic long-grain basmati layered with slow-braised meat, sealed with dough and cooked in a clay vessel — the restaurant's namesake technique on full display, releasing saffron-perfumed steam tableside

Seekh Kebab

Finely minced spiced lamb moulded around skewers and finished over charcoal, yielding a smoky crust and a tender, heavily perfumed interior in the Awadhi tradition

Lamb Korma

Slow-braised lamb in a yogurt and cashew gravy that is rich without being cloying — the hallmark of Mughlai restraint applied to a North Indian classic

Dal Makhani

Black lentils cooked overnight in butter and cream — the dum kitchen's patient technique produces a silkier, more complex version than the standard restaurant rendition

Garlic Naan

Stone-baked flatbread with a faint char and generous butter — essential for mopping up the rich Mughlai gravies