The slow cooking method of ‘DUMM’ dates back to the 16. century and the earliest documented recipe can be found in Ain•lakbar. Food is sealed inside the HAND! with minimum water and left to cook on hot coals. This process allows the juices to be absorbed well Into the solid parts and all nutrients are retained in food.
FAKRUDDIN Munshi, an aspiring cook was picked for apprenticeship under Muslim Miah, a chef for the Nawabs of Murshidabad. In the Nawab’s kitchen, young FAKRUDDIN Munshi exhibited his natural flair for cooking and quickly mastered the age old methods used in Dumm cooking and the other savory favorites of the Nawab’s. FAKRUDDIN went on to create innovative dishes using his master’s techniques and started his own journey by taking over the canteen Viquarunnisa Noon School & College in Dhaka. His Signature Creation, ‘Katchi Biryani uses potatoes with meat in a specific ratio and the controlled play of the embers is used to slow cook the marinated meat and potatoes in aromatic rice, to perfection. Since then it has become a history; he and his family never looked back. Today with the ongoing talent and passion FAKRUDDIN is not only well established in BANGLADESH but also it has been spreaded around the world with a promising service. As a part of Global Operation, FAKRUDDIN Restaurant is providing wonderful dishes to Bangladeshi Community people there In SINGAPORE, AUSTRALIA, DUBAI and LONDON with complete customer delight and soon we will start operation In MALAYSIA, U.S.A and CANADA. We have a vision to spread this wing in most of the countries of the world by January 2016, the SO’ Anniversary of FAKRUDDIN Group.