dum

Under the guidance of the executive chef, he demonstrated dum pukht pakwan which included bhoora gosht, tawa paneer, dakhni saag, 'dum' ka karela and chui mui kofta.

To follow, there's 'dum' ka kid gosht: lamb shanks cooked in gravy in a sealed pot; or maybe Bombay Brasserie lamb chops, cooked in the tandoor.

Hyderabadi biryani, 'dum' ka chicken, haleem, mirchi ka salan, bagara baigan, qubani ka meetha, double ka meetha… the list never seems to end.

Typical dishes include 'dum' aloo, khatte baingan, methi chaman, and naider yakhni or lotus root.

Sample sheek kabab, sink your teeth into tandoori chicken or relish 'dum' ka murgh.

For spice and flavour, make a beeline for the Bengali samosas, ghoognis, namkeens, and aloo 'dum' with peas kachoris.

Vegetarians have a choice of paneer pasanda, onion and mint pilaf, duet of stuffed zucchini with saffron cream, baghare baingan, 'dum' ki broccoli aur phool gobhi and char-grilled vegetables with aceto balsamico.

Will they prefer the hamburger to the Hyderabadi 'dum' biryani?

It is particularly used to flavour dishes cooked by the 'dum' method, i.e. baked in a sealed pot.

From the much popular 'dum' aloo to rajmah, the ones to look out for are nadir yakkhn or lotus stems in yogurt gravy, tsok vangun which is deep-friend brinjal in tamarind flavoured gravy and haakh, a typical Kashmiri saag made in mustard oil.

With Punjabi flavour wafting from Murg Amritsar, Achar ka ghosht, Machili malasam and Murg 'dum' biryani on one side, Seema is represented by the likes of Allam kodi kura, Sangati and Vepudu varieties.

Would these children miss out the other flavours of life and savour only curries like 'Dum' Aloo?