Delhi Restaurants

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Dum Pukht

Fodorite Reviews

Average Rating:  

Dum Pukht Review

Like the nawabi (princely) culture from which it's drawn, the food and style at this restaurant are subtle and refined. Chef Imtiaz Qureshi, descended from court cooks in Avadh (Lucknow), creates delicately spiced meals packed with flavor: dum ki khumb (button mushrooms in gravy, fennel, and dried ginger), kakori kabab (finely minced mutton, cloves, and cinnamon, drizzled with saffron), and the special raan-e-dumpukht (a leg of mutton marinated in dark rum and stuffed with onions, cheese, and mint). The formal room is white, blue, and hushed.

    Contact Information

  • Address: ITC Maurya Hotel, Sardar Patel Marg, Diplomatic Enclave, Chanakyapuri, Central Delhi, Delhi, 110021
  • Phone: 11/2611–2233
  • Website:
  • Location: Delhi

    Restaurant Details

  • Reservations essential
  • Credit cards accepted.
Updated: 11-19-2012

Fodorite Reviews

Average Rating:  
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    One of Delhi's best restaurants

    Everything about this restaurant is superb. It's not cheap but undoubtedly one of the best restaurants in the world to sample the dum pukht style of cooking. It's not so spicy as many other Indian cuisines but very flavourful. The method of cooking infuses the spices into the food so that their influence on the taste is more subtle. The kakori kabab is a speciality and melts in the mouth. I've only eaten there twice, but on both occasions there was nothing I could fault. Excellent wine list too.

    by banyanman, 2/10/07
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    Only reason to return to Delhi

    The Dum Pukht was absolutely brilliant. I had the Hyderabadi Nehari(delicious lamb) and the Badin Jaan(aubergine) which were absolutely delicious.The food was perhaps the finest Indian cuisine I have tasted. Pity I was unable to try the specials on offer, a range of Kurma dishes which Gulam Qureshi,the Senior Master Chef had presented for the period.I simply could not tuck in more! I had to congratulate Mr. Qureshi and told him if ever there was a reason to return to Delhi, it was for his cooking.

    by weng, 2/7/08

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