Dum Pukht Begum’s at ITC Kohenur offers slow-cooked delicacies in a royal set-up

The interiors in this plush diner is reminiscent of a bygone era, think a durbar hall in a nawab’s house
Dum Pukht Begum’s at ITC Kohenur
Dum Pukht Begum’s at ITC Kohenur

Dum Pukht Begum’s at ITC Kohenur, might have opened barely a month ago but has already garnered a loyal set of patrons. The big draw here are their slow-cooked delicacies, the royal ambience and the nostalgia of having a long dining session sans mobile phones. The interiors were suggestive of a bygone era, think a durbar hall in a nawab’s house —  resplendent arches, intricate columns and purple seats. “Purple is the colour that signifies royalty the best,” said general manager Tejinder Singh, when we asked about th choice of colours. Our thought then shifted towards the opulent, chandeliers, reminiscent of the ones we had seen at Chowmahalla Palace.

The Kakori Kebab with Sheermal
The Kakori Kebab with Sheermal

Soon after, we were handed our welcome drink — Jamun-E-Sahi. It was a perfect mix of jamun juice, a dash of lime and a pinch of green chillies. At Dum Pukht, the chefs go back to the process of slow-cooking, where ingredients are sealed in a handi for hours. “We have tried to incoprorate the old and lost recipies of Hyderabad, by gathering nuggets of information from those families who have managed to preserve some of it,” says senior sous chef, Aamer Jamal. It was then the first starter, Dudiya Kebab, arrived. With melt-in-your-mouth cottage cheese, stuffed with potato, this was flavourful to the hilt. If you like lamb, you must try the Kakori Kebab.

Murgh Khushk Purdah
Murgh Khushk Purdah

The finely minced lamb, subtly flavoured with cloves and cinnamon, goes perfectly with the traditional Sheermal bread. From the entrées, we loved the Qasar-E-Pukhtan which was made of soft paneer cubes simmered in tomato gravy, flavoured with a dash of cumin. Meat lovers can try the Murgh Khushk Purdah, succulent pieces of chicken with a heady aroma of star anise. We paired the aforesaid gravies with Khamiri Roti — a whole wheat sour dough bread, that went perfectly with the rich gravy. Just before the finale, arrived the decadent Dum Pukht Biryani, and the aroma of saffron filled the room. It was delicately spiced with tenderly cooked mutton, which we enjoyed to the very last bit. Post that, we helped ourselves to a large Gulab Jamun filled with pistachio, almond and dipped in saffron honey syrup. And it is then that we knew that we couldn’t have asked for a better finish.


Price for two: Rs 4,500 ++.

paulami@newindianexpress.com
@Paulami309

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