Dum pukht
Dum pukht (Persian: دمپخت), larhmeen, or slow oven cooking is a cooking technique associated with the Northern Indian subcontinent in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers with few spices. Traditions assign its origin in pre-partition India to the reign of Nawab Asaf-ud-Daulah (1748–97). The technique is now commonly used in other cuisines such as Pakistani and North Indian.
Wikipage redirect
Link from a Wikipage to another Wikipage
primaryTopic
Dum pukht
Dum pukht (Persian: دمپخت), larhmeen, or slow oven cooking is a cooking technique associated with the Northern Indian subcontinent in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers with few spices. Traditions assign its origin in pre-partition India to the reign of Nawab Asaf-ud-Daulah (1748–97). The technique is now commonly used in other cuisines such as Pakistani and North Indian.
has abstract
Dum pukht (Persian: دمپخت), ...... as Pakistani and North Indian.
@en
Dum pukht (en persa, دمپخت, ...... en sus propios jugos y médula.
@es
Wikipage page ID
13,465,021
page length (characters) of wiki page
Wikipage revision ID
1,017,952,348
Link from a Wikipage to another Wikipage
wikiPageUsesTemplate
subject
hypernym
type
comment
Dum pukht (Persian: دمپخت), ...... as Pakistani and North Indian.
@en
Dum pukht (en persa, دمپخت, ...... en sus propios jugos y médula.
@es
label
Dum pukht
@en
Dum pukht
@es