Latest news with #DumPukht
NDTV
25-05-2025
- General
- NDTV
Why 'Dum' Is Key To Making Restaurant-Style Biryani At Home
Every food lover will agree—biryani is not just a dish; it is an emotion. Whether it is a weekend indulgence, a festive staple or a comforting one-pot meal after a long day, biryani holds a cherished place in our kitchens. Yet, when made at home, it often falls flat compared to your favourite restaurant or delivery version. The problem? It is not always the spices or technique - it is usually the missing 'dum'. The method comes from the traditional Dum Pukht style of cooking - 'dum' refers to breathing in, and 'pukht' means to cook. It originated in Mughlai cuisine and is still used across India in slow-cooked dishes. If you are simply boiling rice and meat together and calling it biryani, you are missing a vital step. The dum process is what brings depth, aroma and the unmistakable character of an authentic biryani. Why Homemade Biryani Often Tastes Bland A big reason homemade biryani lacks flavour is the absence of the dum process. When everything is just boiled, the spices and ingredients barely have a chance to come together. The rice remains under-flavoured, the meat (or vegetables) may be undercooked, and the final result lacks the complexity of a restaurant-style biryani. Dum cooking works because it allows time. As the sealed pot simmers on low heat, the steam carries the flavours of whole spices, herbs and marinades throughout the rice and meat. This gradual flavour infusion is exactly what your biryani needs to taste rich, layered and balanced. You might have every ingredient spot on, but skipping dum is like skipping the soul of the dish. Dum Makes A Difference To Texture Too Biryani is as much about texture as it is about taste. The dum process ensures perfectly cooked, fluffy rice and tender meat. Because the pot is sealed and the heat is low, the rice finishes cooking through steam, which keeps each grain separate and intact. The marinated meat turns juicy, not dry, and everything cooks evenly. Boiling everything together often leads to uneven cooking. The rice can get sticky or overdone, while the meat might not absorb enough flavour. Dum fixes that. It locks moisture in, distributes heat gently and gives your biryani that signature lightness and richness all at once. This is how chefs create the perfect slow-cooked biryani texture in restaurants. Does Vegetarian Biryani Need Dum Too? Even if you are making a vegetarian biryani, the dum process remains crucial. The vegetables and rice need the same slow infusion of flavour. Dum cooking helps the spices and fried onions release their aroma while ensuring the vegetables cook through without becoming soggy or overcooked. Whether it is paneer, kathal (jackfruit) or mushroom biryani, a sealed pot and gentle heat will make all the difference. The dish will not dry out, the rice will be aromatic, and the entire pot will carry that signature depth that defines a well-made vegetarian biryani. Want A Flavourful Biryani? If you want to make authentic biryani at home - whether Hyderabadi, Lucknowi or Kolkata-style - do not skip the dum. It might take a bit more time, but it is the easiest way to upgrade your homemade biryani from average to unforgettable.
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Business Standard
15-05-2025
- Business
- Business Standard
ITC Hotels net profit rises 41% to ₹257 cr in first quarter after demerger
ITC Hotels reported a record 40.8 per cent rise in consolidated net profit to ₹257 crore in the fourth quarter of financial year 2025—its first quarter post demerger from consumer goods major ITC Limited. The company had posted a net profit of ₹182.5 crore in the same period last year. Its revenue from operations rose 17 per cent to ₹1,060.6 crore from ₹907.3 crore a year ago. Profit before interest, depreciation and tax (PBIDT) rose 12.1 per cent year-on-year to ₹365 crore from ₹325.7 crore. For the full year, the company reported a net profit of ₹634.5 crore and revenue from operations of ₹3,559.8 crore. Room revenues continued their strong growth trajectory, driven by broad-based performance across segments such as retail, contracted bookings, weddings and airline crew. 'The average daily rate (ADR) at approximately ₹12,500 and occupancy at 73 per cent saw robust year-on-year growth, supported by sustained demand across key markets and smart revenue management,' the company stated in a release. For the quarter, room revenues increased 16 per cent, buoyed by strong ADRs at approximately ₹15,000 (a 14 per cent increase) and high occupancy levels at 79 per cent. Revenue per available room (RevPAR) grew by 17 per cent. A significant portion of recent room additions came through management and franchising contracts. 'The strategy envisages driving growth while reducing capital intensity of operations by focusing on strong partnerships with asset owners, leveraging brand credentials, and providing operational expertise,' the release said. The company also expanded its footprint in tier-2 and tier-3 cities, where demand for premium hospitality is rapidly growing. Additionally, the company's food and beverage segment—comprising brands such as Dum Pukht, Bukhara and Avartana—recorded 'robust double-digit year-on-year growth' during the quarter. Aggregate room demand in India is expected to outpace supply. To address this, the company has a pipeline of 50 hotels with over 4,500 keys, including a high proportion of brownfield assets. It aims to reach a portfolio of 220 operational hotels with more than 20,000 keys by 2030. The owned/managed keys mix is expected to shift from the current 42:58 ratio to 30:70, with management fees projected to grow 2.5 times over the same period. In the past 24 months, the company has signed 54 properties and opened 30 hotels across brands. ITC Hotels is also investing in scaling up its portfolio of owned properties. 'Construction of a greenfield project at Puri and a new block at the existing Welcomhotel in Bhubaneswar are underway. A new 200-key hotel is also planned in Vizag with an investment of ₹328 crore. The construction of the hotel is expected to be completed by 2029,' the company stated.
