Matches in DBpedia 2016-04 for { ?s ?p "Dum pukht (Persian: دمپخت) or slow oven cooking is a cooking technique associated with the Awadh region of India, in which meat and vegetables are cooked over a very low flame, generally in sealed containers. The technique may be based on earlier Persian cooking methods introduced to India, but tradition assigns its origin in India to the reign of Nawab Asaf-ud-Daulah (1748–97). Historically Awadhi, it is now also commonly used in other cuisines like Mughlai, Punjabi and Hyderabadi."@en }
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- Dum_pukht abstract "Dum pukht (Persian: دمپخت) or slow oven cooking is a cooking technique associated with the Awadh region of India, in which meat and vegetables are cooked over a very low flame, generally in sealed containers. The technique may be based on earlier Persian cooking methods introduced to India, but tradition assigns its origin in India to the reign of Nawab Asaf-ud-Daulah (1748–97). Historically Awadhi, it is now also commonly used in other cuisines like Mughlai, Punjabi and Hyderabadi.".
- Q5313587 abstract "Dum pukht (Persian: دمپخت) or slow oven cooking is a cooking technique associated with the Awadh region of India, in which meat and vegetables are cooked over a very low flame, generally in sealed containers. The technique may be based on earlier Persian cooking methods introduced to India, but tradition assigns its origin in India to the reign of Nawab Asaf-ud-Daulah (1748–97). Historically Awadhi, it is now also commonly used in other cuisines like Mughlai, Punjabi and Hyderabadi.".
- Dum_pukht comment "Dum pukht (Persian: دمپخت) or slow oven cooking is a cooking technique associated with the Awadh region of India, in which meat and vegetables are cooked over a very low flame, generally in sealed containers. The technique may be based on earlier Persian cooking methods introduced to India, but tradition assigns its origin in India to the reign of Nawab Asaf-ud-Daulah (1748–97). Historically Awadhi, it is now also commonly used in other cuisines like Mughlai, Punjabi and Hyderabadi.".
- Q5313587 comment "Dum pukht (Persian: دمپخت) or slow oven cooking is a cooking technique associated with the Awadh region of India, in which meat and vegetables are cooked over a very low flame, generally in sealed containers. The technique may be based on earlier Persian cooking methods introduced to India, but tradition assigns its origin in India to the reign of Nawab Asaf-ud-Daulah (1748–97). Historically Awadhi, it is now also commonly used in other cuisines like Mughlai, Punjabi and Hyderabadi.".