• THE SLOW COOKER ISN’T INDIAN.
The concept of slow cooking began in
India well before the first slow cooker
went on the market in the United States.
Dum Pukht, or slow oven cooking, is a
technique that began about two centuries
ago in Awadh, India. It involves placing
foods, including meats, rice, and spices,
in a container over a very low flame.
The pot is then sealed with wet flour so
that no steam can escape during the
cooking process. Many hours later, the
dough seal is broken and the slow-
cooked magnificence of the flavors and
spices can be enjoyed as a one-pot meal.
Sound familiar? In many ways, this is the
precursor to the American slow cooker!
