11 Hacks to Cook Punjabi Dhaba-Style at Home

10. Use a controlled "dum" — steam-finish for complexity

Dum is the gentle steam finish used in dhaba kitchens to marry flavours. In a home setting, simmer the curry on low, then seal the pot with a tight lid or with a layer of foil and place a weight or small skillet on top to keep steam in. Alternatively, finish a casserole in a preheated oven at a low temperature for 10–15 minutes to mimic dumplings. The trapped steam softens meats and lets spices infuse uniformly, creating a rounded mouthfeel and integrated aroma. For layered dishes like biryani or slow-cooked vegetables, dum prevents drying while concentrating sauces. Check once near the end to avoid overcooking, and always rest the dish briefly before opening so the captured steam settles. This technique adds the subtle depth diners expect from a dhaba without requiring specialised equipment.