A recent visit to Dum Pukht at ITC Sonar, Kolkata allowed us to experience the grandeur of Awadhi cuisine at its finest. With the restaurant’s A La Carte menu running until March 31st, 2025, there’s still time to indulge in this remarkable culinary journey. The meal at Dum Pukht is not just about eating; it’s about immersing yourself in the history and tradition of royal kitchens, all while savouring expertly crafted dishes that speak of centuries-old culinary practices.
Upon entering Dum Pukht, you’re immediately transported to a world of refined elegance. The interiors, an opulent blend of contemporary design and traditional Awadhi motifs, set the perfect atmosphere for such an indulgent dining experience. Rich hues, plush seating, and regal touches evoke the feeling of dining in a royal court, where every detail, from the silver “Dastarkan” to the specially designed crockery, is carefully curated to enhance the experience. The restaurant’s luxurious ambience, coupled with impeccable service, creates an atmosphere where every meal feels like an occasion.
The experience began with a series of appetizers that set the stage for what was to come. The Galouti Kebabs were, as expected, melt-in-the-mouth perfection. Served alongside Sheermal, a soft, subtly sweet bread, it was a pairing that couldn’t have been more harmonious. The Seekh Gilafi Dum Pukht, a chicken seekh kebab, arrived next—smoky, tender, and bursting with flavour. Both dishes showcased the meticulous attention to detail that Dum Pukht is known for.
However, it was the next set of dishes that truly transported us. The Haleem, slow-cooked to perfection, was rich and comforting, with its deep umami flavours and velvety texture. Accompanying it was the Shahi Nehari, a decadent mutton stew served with a generous leg of mutton, slow-cooked to fall-off-the-bone tenderness. The Burhani, a spicy yoghurt-based dip, was the perfect complement to these dishes, adding a fresh, tangy contrast that balanced the richness of the meat.
Following these, the Murgh Yakhni Pulao made its entrance—a delicate, aromatic rice dish that was subtly spiced and full of depth. Paired with the Burhani, the combination was exceptional, offering a lighter contrast to the more indulgent dishes that had preceded it.
To round off the meal, we were served Seviyon Ka Muzzafar, a fragrant vermicelli dessert infused with cardamom. It provided a delicate sweetness, bringing a perfect close to what had already been a truly indulgent meal.
While each dish stood out in its own right, the Seekh Gilafi Kebab, Murgh Yakhni Pulao, and Shahi Nehari were personal favourites. The Seekh Kebab was tender and full of flavour, the Murgh Yakhni Pulao light yet complex, and the Shahi Nihari was the epitome of comforting luxury. These dishes, with their depth of flavour and meticulous preparation, were a testament to the mastery behind Dum Pukht’s offerings.
Beyond the food, Dum Pukht’s reputation as a fine-dining destination precedes it. Known for its exceptional culinary standards and a fine blend of traditional Awadhi flavours with modern techniques, the restaurant has long been a favourite among those who appreciate refined dining. Under the expert guidance of Chef Zubair Qureshi, whose roots lie in a family of royal chefs, Dum Pukht offers a dining experience that celebrates the art of Dum cooking in the most sophisticated manner.
If you’re in Kolkata before March 31st, we highly recommend visiting Dum Pukht. It is an experience that goes beyond food—it’s a chance to savour history, culture, and the very essence of Awadhi cuisine, all in one extraordinary meal.
Images: ITC Sonar
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