Dum means to 'to keep food on slow fire' and pukht means 'process of cooking.Thus meaning cooking on slow fire'[1]Dum pukht cooking uses a round, heavy-bottomed pot, preferably a handi (clay pot), in which food is sealed and cooked over a slow fire. The two main aspects to this style of cooking are bhunao and dum, or 'roasting' and 'maturing' of a prepared dish. In this cuisine, herbs and spices are important. The process of slow roasting gently allows each to release their maximum flavour. The sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains its natural aromas.

In some cases, cooking dough is spread over the container, like a lid, to seal the foods; this is known as pardah (veil). Upon cooking, it becomes a bread which has absorbed the flavors of the food. The bread is usually eaten with the dish.

Fewer spices are used than in traditional Pakistani cooking with fresh spices and herbs for flavouring