i. Biography
Ghulum Qureshi is the Executive Chef of Dum Pukht in New Delhi, and the work attached to that title is Awadhi dum cooking: a style built on patience, perfume, and tight control over heat and time. In Dum Pukht, the point is not display. It is restraint, with flavor given the space to collect, deepen, and settle into itself.
The Path
Today, Ghulum Qureshi holds the Executive Chef position at Dum Pukht. The arc presented here is direct rather than sprawling: no long chain of reinventions, just a singular professional focus. Qureshi’s name is tied to Dum Pukht as evidence of a craft identity built around a specific tradition, with Awadhi dum cooking as the measure of the work.
The Work Today
At Dum Pukht, Qureshi works within a kitchen language shaped by containment and coaxing. Awadhi dum cooking asks for depth to be built slowly, by preserving aroma and controlling the pace at which flavor develops. That makes the Executive Chef’s task less about theatrics than stewardship: guiding a team, maintaining the method, and protecting the conditions that allow the food to finish with character. The result is a kitchen practice where the sealed process matters as much as the plate, and where quiet precision is the point.
Signature
Ghulum's signature dishes include Dum Pukht Biryani, Kakori Kebab, and Gulab ki Kheer. Taken together, they outline the range of his work inside the Dum Pukht tradition. Dum Pukht Biryani points to layered richness and ceremonial weight; Kakori Kebab to a more refined, aromatic register; Gulab ki Kheer to the softness and sweetness that close the sequence. The three dishes present a kitchen that values balance and control, with each preparation carrying the same basic logic: measured technique, restrained expression, and a finish that lingers without strain.
Profile updated July 2026
FAQ
Asked of Ghulum
What is Ghulum Qureshi's current role?
As of 2026, Ghulum Qureshi is Executive Chef.
What is Ghulum Qureshi known for?
Awadhi dum cooking.
