The slow cooking method of 'DUMM' dates back to the 16th century and the earliest documented recipe can be found in Ain-I-Akbar. Food is sealed inside the HAND! with minimum water and left to cook on hot coals. This process allows the juices to be absorbed well into the solid parts and all nutrients are retained in food.
FAKRUDDIN Munshi, an aspiring cook was picked for apprenticeship under Muslim Miah, a chef for the Nawabs of Murshidabad. In the Nawab's kitchen, young FAKRUDDIN Munshi exhibited his natural flair for cooking and quickly mastered the age old methods used in Dumm cooking and the other savory favorites of the Nawab's. FAKRUDDIN went on to create innovative dishes using his master's techniques and started his own journey by taking over the canteen Viquarunnisa Noon School & College in Dhaka. His Signature Creation, 'Katchi Biryani' uses potatoes with meat in a specific ratio and the controlled play of the embers is used to slow cook the marinated meat and potatoes in aro