Like the nawabi (princely) culture from which it’s drawn, the food at Dum Pukht is subtle and refined. It has an elegant, peaceful environment for cuisine from Lucknow and Hyderabad. The habibia and kakori kebabs are delicately spiced, with a touch of saffron. For vegetarians, the baghare baigan (baby eggplants slit and browned) are served in a peanut-sesame sauce that fills the mouth and bites the tongue. Marinated mutton chops, served with a dark, rich pomegranate sauce, have a splendid sweet-savory balance; river trout is cooked with a pomegranate-seed stuffing, then wrapped in silver foil and topped with a spinach leaf. The rich rangeenaq (Hyderabadi date pudding) goes well with coffee.