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This Ramazan, experience iftar delights at ITC Sonar's Dum Pukht

The Telegraph gets you a taste from the spread

Zeba Akhtar Ali Published 03.04.23, 01:04 PM
Here’s the complete non-vegetarian spread that you can experience as part of the Ruhaaniyat set menu. On the plate are signature kebabs, slow cooked to perfection, ranging from the Mahasir- a fish kebab that has a dominant seasoning of fennel seeds, the Dudhiya Kebab- a rich cottage cheese sandwich-style kebab that has spicy potato filling on the inside, and Gilafi Seekh Kebab which has chicken mixed with bell peppers that create a melt-in-the-mouth kebab and is served with baby sheermal bread.For the mains, there is an individual serving of the fragrant Dum Pukht biryani, where the mutton is so soft, it falls off the bone. Next to it is the Dal Dumpukht, a signature yellow dal of the restaurant, and inching close by is the Mutton Haleem. Murgh Narangi Qorma, a chicken gravy preparation that has the tang of fresh oranges is next to the haleem, along with the Mahi Kofta, a fish ball gravy that has the dominant base of onions and ginger garlic.The mains are served with breads such as Naan-e-Bakhummach, Warqi paratha and Khameeri roti.To finish off the meal, Shahd-e-Jaam, freshly made juicy gulab jamuns with a khoya and pistachio filling, are the ideal choice.

Here’s the complete non-vegetarian spread that you can experience as part of the Ruhaaniyat set menu. On the plate are signature kebabs, slow cooked to perfection, ranging from the Mahasir- a fish kebab that has a dominant seasoning of fennel seeds, the Dudhiya Kebab- a rich cottage cheese sandwich-style kebab that has spicy potato filling on the inside, and Gilafi Seekh Kebab which has chicken mixed with bell peppers that create a melt-in-the-mouth kebab and is served with baby sheermal bread.For the mains, there is an individual serving of the fragrant Dum Pukht biryani, where the mutton is so soft, it falls off the bone. Next to it is the Dal Dumpukht, a signature yellow dal of the restaurant, and inching close by is the Mutton Haleem. Murgh Narangi Qorma, a chicken gravy preparation that has the tang of fresh oranges is next to the haleem, along with the Mahi Kofta, a fish ball gravy that has the dominant base of onions and ginger garlic.The mains are served with breads such as Naan-e-Bakhummach, Warqi paratha and Khameeri roti.To finish off the meal, Shahd-e-Jaam, freshly made juicy gulab jamuns with a khoya and pistachio filling, are the ideal choice. Pictures: Rashbehari Das

ITC Sonar is all set to welcome iftar diners with a special spread at their signature restaurant Dum Pukht. The specially crafted set menu for Ramazan is available in vegetarian as well as non-vegetarian versions. Dum Pukht is a fine-dining restaurant that promises a regal experience, and hence from the cutlery to the crockery, the service and the cuisine, everything that you experience, is nothing short of a royal experience.

The Telegraph tasted the lavish spread, and here’s getting you the details.

For vegetarians too, a great spread awaits. You start off with kebabs such as the Dudhiya Kebab-a paneer and potato kebab that’s also a part of the non-vegetarian spread, alongside a Hara Kebab that’s a mix of green vegetables and spices to create a succulent kebab served with a baby sheermal bread. The third kebab on the plate is the Nilofar Kebab, a seekh kebab with the goodness of vegetables, but so soft and flavourful that you won’t miss the meat. For mains, once again the aromatic rice preparation of Subz Paneer Pulao, a pulao with paneer and vegetables graces the platter. Dal Dum Pukht, is common to both platters. Qasare-Pukhtan a mixed vegetable gravy, and Bahar-eChaman, full of green vegetables make for delish mains with breads. Special mention goes to the Guchchi Subzedar, a dish that has morels stuffed and cooked alongside other vegetables that has just the right balance of spice and umami taste. Breads and dessert are common across the platters

For vegetarians too, a great spread awaits. You start off with kebabs such as the Dudhiya Kebab-a paneer and potato kebab that’s also a part of the non-vegetarian spread, alongside a Hara Kebab that’s a mix of green vegetables and spices to create a succulent kebab served with a baby sheermal bread. The third kebab on the plate is the Nilofar Kebab, a seekh kebab with the goodness of vegetables, but so soft and flavourful that you won’t miss the meat. For mains, once again the aromatic rice preparation of Subz Paneer Pulao, a pulao with paneer and vegetables graces the platter. Dal Dum Pukht, is common to both platters. Qasare-Pukhtan a mixed vegetable gravy, and Bahar-eChaman, full of green vegetables make for delish mains with breads. Special mention goes to the Guchchi Subzedar, a dish that has morels stuffed and cooked alongside other vegetables that has just the right balance of spice and umami taste. Breads and dessert are common across the platters

A special shout-out to the meticulously prepared haleem that has mutton mixed so well with lentils and wheat along with the right spices to create a dish that’s in perfect harmony. We couldn’t help but go in for a second helping.

A special shout-out to the meticulously prepared haleem that has mutton mixed so well with lentils and wheat along with the right spices to create a dish that’s in perfect harmony. We couldn’t help but go in for a second helping.

Chef Zubair Qureshi of Dum Pukht takes great pride in serving these royal dishes. “The art of cooking with dum is ageold and needs practice and skill to perfect, and we at Dum Pukht are glad to be serving these masterfully created dishes to our patrons,” said the chef.

Chef Zubair Qureshi of Dum Pukht takes great pride in serving these royal dishes. “The art of cooking with dum is ageold and needs practice and skill to perfect, and we at Dum Pukht are glad to be serving these masterfully created dishes to our patrons,” said the chef.

“Ruhaniyat, the iftar offering at Dum Pukht brings you the intense flavours and leisurely luxury of slow-cooked food made from authentic recipes garnered from the royal kitchens of Awadh. A dining experience here is truly a nawabi dawat where each dish on the menu is entrenched in its own story,” said Nitin Bahl, hotel manager, ITC Sonar.

“Ruhaniyat, the iftar offering at Dum Pukht brings you the intense flavours and leisurely luxury of slow-cooked food made from authentic recipes garnered from the royal kitchens of Awadh. A dining experience here is truly a nawabi dawat where each dish on the menu is entrenched in its own story,” said Nitin Bahl, hotel manager, ITC Sonar.

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Iftar Food Ramazan ITC Sonar
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