11 Indian Cooking Techniques That Change the Flavor

4. Slow Cooking (Dum)

Dum cooking traps steam and aromatic compounds inside a sealed vessel so flavors develop slowly and integrate deeply. The technique typically uses low heat and a tight lid; sometimes, dough or foil seals the pot to hold steam. Slow, gentle heat softens tough cuts of meat and helps rice absorb spiced cooking liquids without losing separate grains. In biryani or slow-cooked stews, dum turns layered spices into a unified, complex profile. Scientifically, lower temperatures promote collagen breakdown in meats and allow volatile spice molecules to disperse evenly through steam. If using dum at home, assemble ingredients hot, seal the pot well, and keep the heat low to avoid burning. Modern ovens or sealed Dutch ovens can replicate the effect if you lack traditional handiwork. Dum favors ingredients that benefit from long contact with aromatics—root vegetables, lamb shanks, and tightly packed rice dishes. The result feels more soulful and balanced than rapid, high-heat cooking.