The ancient tradition of Dum Cuisine came to its zenith in 18th century Awadh. His kingdom in grip of famine, Nawab Asaf-ud-Daulah, initiated a ‘food for work’ programme employing thousands in the construction of the exquisite Bara Imambara. Large cauldrons were filled with rice, meat, vegetables and spices, and then sealed to make a simple, one dish meal that was available to workers day and night. Then, one day, the Nawab caught a whiff of the aromas emanating from a cauldron and the royal kitchen was ordered to serve the dish.

200 years later, Chef Ashfaque & Irfan Qureshi, who are from the family of chefs of the Great Nawabs, unearthed the secret of the unique flavours of Dum & Frontier Cuisines. Qureshi gradually refined the cuisine to please the royal palate.

At Qureshi, we are not just a cuisine but an experience that goes beyond the mere satisfaction of appetite to the realm of sensuality: an evocative presentation of aromas, flavours and textures.

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