Dumpukht, the iconic restaurant at the ITC Maurya in Capital, sumptuously explores the opulent art form — Dumpukht or ‘the food that breathes’, stroked by the slow fires of chinar wood, releasing in its wake a delicate intermingling of subtle flavours and aromas of exotic spices.
And in the now-transformed restaurant, the richness and royalty of the Awadhi cuisine also emanates in the ambience — the linen, the frescoes in the walls, the colours (a deep blue that offsets the white crockery), the napkin rings — everything regales you in a nawabi andaaz. The story of legendary proportions still continues. Signature favourites are quite the universal norm here; these include the Dumpukht kakori and the world famous Dumpukht biryani. While Chef Manisha Bhasin, senior executive chef, ITC Maurya, informs that besides being treated to an all-new Dumpukht, vis-a-vis the interiors, one can now look forward to many more vegetarian options. The soft and sumptuous seekh nilofari that comes with a fabulous naurattan chutney (a curious mix of ripe banana, raw mango, chaar magaz, pudhina, hari mirch, adrak, dhaniya and anaar), is known to convert even the most hardcore of mutton-lovers. The gucchhi sabz-e-zar is an addition to the erstwhile Dumpukht menu, a delicious, succulent enhancement to an ever ‘green’ palate, and the mirch baingan ka salan and the qasr-e-pukhtan are wonderful dishes too.
Non-vegetarians shall find themselves wavering between this and the eternal meat and chicken favourites — think murg yakhni pulao, mahi sarson and many more. The iron-tandoor-cooked, almond-flakes-topped tara naan is a Dumpukht specialty; the naan is, of course, soft and uber-tasty. Breads here include the khamiri roti, warqi paratha, roghani roti, among others. And find the perfect accompaniment to this meal with your choice of equisite Chilean or Australian wines.
Dumpukht is truly an experience for all food lovers!