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Pata Tika often abbreviated as pata tika, is a cooking method that involves slow-cooking meat over low heat, often with smoke from burning wood or charcoal. The meat is typically seasoned with a dry rub or a sauce, and may be cooked for several hours until it becomes tender and flavorful.

PATA TIKA:

Pata tika can be done using various types of meat, including beef, pork, chicken, and even fish. Different regions have their own styles of barbecue, with varying techniques, seasonings, and sauces. For example, Texas-style pata tika typically involves beef brisket that is slow-cooked over oak or mesquite wood, while Memphis-style barbecue often features pork ribs that are coated with a dry rub.

Dampukh roasht :

Dhampukht is a traditional style of cooking from the Kashmiri cuisine of India and Pakistan. The name "dhampukht" means "steam-cooked" in Kashmiri. It is a slow-cooking method where meat and vegetables are cooked together in a large pot or cauldron over a low flame, often for several hours. The pot is sealed with a lid and the steam generated by the cooking process helps to cook the food slowly, resulting in tender and flavorful dishes.

To make a dhampukht dish, first, meat is marinated in a blend of spices and yogurt. Vegetables such as potatoes, onions, and tomatoes are also added along with the meat. The pot is then sealed with a tight-fitting lid and placed on low heat for several hours. The meat and vegetables cook slowly in their own juices, creating a rich and flavorful broth.
Dhampukht dishes are typically served with rice or bread, such as naan or roti. Some popular dhampukht dishes include Rogan Josh, Gushtaba, and Yakhni.

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