Mahal Interior
Vegetarian Journey
A pristine fifteen-course collection honoring structural simplicity, legacy mountain spices, and slow clay-sealed organic produce.
$90/ Guest
15 Courses · One Culinary Journey
The Dumpukht Tasting Experience
An immersive fifteen-course tasting experience exploring heritage ingredients, clay-pot slow cooking, and the rich geographic regions of Awadh.
Premium Awadhi CuisinePage 01 of 08 — The Cover
Tasting Menu Selection
Choose Your Journey
Shahi Feast
Meat & Seafood
Our signature slow-cooked experience. Full lamb shanks, hand-minced galoutis, and sea prawns simmered overnight under wheat dough.
$120/ Guest
Pair your experience:
Page 02 of 08 — Tasting Menu Selection
Every dish is a chapter in a story told through fire and patience.
The Dumpukht KitchenAwadhi Culinary Guild
Courses 01–08 · The Opening Movement
Page 03 of 08 — Tasting Menu Interlude
Reference Guide
Dietary & Culinary Symbols
Each course in our tasting menu is accompanied by the following symbols to guide dietary preferences and culinary techniques.
- Vegetarian
- Dishes prepared entirely without meat, poultry, or seafood. May contain dairy and eggs.
- Meat / Non-Vegetarian
- Dishes containing meat, poultry, seafood, or other animal proteins.
- Gluten-Free
- Prepared without wheat, barley, rye, or gluten-containing ingredients.
- Dairy-Free
- Free from milk, cream, butter, cheese, and all dairy derivatives.
- No Onion / No Garlic
- Prepared without onion or garlic for Jain and sattvic dietary observances.
- Molecular Gastronomy
- Employs avant-garde techniques — foams, spherification, gels, or sous vide preparations.
Royal Awadh Heritage
Notes from the Chef
Chef Kripal Sen
A Note from the Chef
Born and raised in Bengal, my culinary journey is rooted in a deep respect for the traditions, flavours, and stories of Indian cuisine. With over 20 years of experience, including four years with five-star properties and restaurants in Singapore, I have explored India's diverse culinary landscape while embracing contemporary techniques and modern presentation.
At Dum Pukht, I found the creative freedom to experiment, challenge traditions, and explore molecular gastronomy while staying true to the soul of Indian cooking.
This 15-course tasting menu is a reflection of that journey. Each course brings together familiar Indian flavours with unexpected textures, contemporary techniques, and thoughtful presentation. Available in both vegetarian and non-vegetarian interpretations, the menu celebrates India's rich culinary heritage while exploring what it can become.
I invite you to experience India not as it has always been served, but as I have imagined it.
Page 04 of 08 — Notes from the Chef
Royal Awadh Heritage
Notes from the Owner
Chandan Gulati
A Note from the Owner
Every restaurant begins with a dream. Ours began with a belief in the power of authentic Indian food.
My journey began in 2003, when I started working in an Indian restaurant. What began as a job became a lifelong passion for food, people, and tradition. In 2009, I envisioned bringing the richness of Northern Indian cuisine to Canada, and that vision became Dum Pukht.
We opened our first restaurant in Markham in 2013, guided by a simple philosophy: respect the ingredients, honour traditional techniques, and stay true to our roots. In 2022, we introduced The Bombay, inspired by the energy and diversity of Indian street food. In 2025, Dum Pukht found a new home in North York.
Today, this 15-course tasting menu marks another chapter—celebrating our heritage while embracing creativity and modern techniques. I am proud to have entrusted this vision to Chef Kripal Sen.
Thank you for being part of our journey. The best chapters are still ahead.
Page 05 of 08 — Notes from the Owner
Slow cooking isn't a method, it is a covenant with time. Under dough-sealed clay pots, ingredients find their truest soul.
Chef Imtiaz QureshiMaster of Awadhi Dum Cookery
Our Heritage
The Secret of Dum
Born in the royal kitchens of the Nawabs of Awadh, Dumpukht is a centuries-old tradition of slow-cooked, sealed-pot cooking. This ancient art preserves the soul of every ingredient.
By sealing heavy clay pots with a ring of wheat dough, we trap the steam and the story of the spices. The result is a depth of flavor that cannot be rushed.
Our ChroniclesPage 06 of 08 — The Secret of Dum
The Cellar & Herb Garden
Pair Your Experience
Complete your tasting journey with a considered pairing. Our somatic selections balance the deep cardamoms and slow heat of the Dum ovens.
Option I · +$45.00
Wine Pairing
A curated selection of old world and regional wines paired to complement each delicate course. Our sommelier has chosen varietals that highlight the subtle spices and slow-cooked textures of the Dum.
Option II · +$50.00
Cocktail Pairing
A cocktail journey crafted with local botanicals and spices to accompany the tasting experience. Each glass is designed to cut through the richness of the heritage recipes.
Page 07 of 08 — Beverage Experience
Mindful Feast
Dietary & Allergen Guide
Our 15-course menu is a calculated journey. Use this guide to understand how we cater to dietary choices without compromising the Awadhi profile.
- Vegetarian
- The Vegetarian Journey is entirely vegetarian, substituting royal meats with organic paneer, slow-aged jackfruit, and robust root vegetables.
- Vegan
- Select courses can be prepared without ghee or yogurt. Please inform your host 48 hours prior to reservation.
- Gluten-Free
- Bread courses utilize hand-pressed millet and rice flour options. Traditional dum steam retains complete texture.
- Dairy
- Cultured creams and slow-cooked ghee are foundational to Awadhi techniques. Minimal lactose-free options available.
- Nuts
- Cashew and almond pastes drive our signature thick kormas. Nut-free versions must be flagged at reservation.
- Peanuts
- Our kitchen is entirely peanut-free. No products or oils containing peanuts enter the Dum preparation space.
- Sesame
- Used exclusively as a finishing seed on select clay-fired breads. Easily omitted upon request.
Page 08 of 08 — Dietary Guide
Your seat at the hearth
Thursday to Sunday, seatings from 5:30 PM to 9:00 PM.
Reserve Experience