Chef Adam started his career at the prestigious Le Meriden hotel in India as Chef de Parties in 1992. It was during this stint when he mastered the art of Dum cooking. In 2001, he moved to Singapore to work with the majestic Kinara Hotel (www.kinaragroup.com). After a few years with Kinara, he moved to the world famous Mandarin Oriental (www.manadarinoriental.com).
At the end of 2005, Chef Adam moved to Australia to start working with Bollywood Masala in Dickson, Canberra. From there he moved to Chalisa Restaurant in Tuggeranong as Head Chef and thereafter to Hungry Buddha in Kingston and Belconnen. His expertise in the fine art of Indian cooking helped these restaurants to earn the best ACT Indian restaurant of the year awards.
In 2017 when the Wild Spice Restaurant (formerly Bolywood Masala) came up for sale, Chef Adam took the opportunity to buy the place and rebrand the business as Dum Dickson, epitomising his cooking speciality (Dum) and the place in Australia that he loves the most and has come to call his home (Dickson). The Chef now uses his virtuoso culinary skills to bring the best Indian cuisine to the local population in Canberra.
A History of Dum
The word “Dum” comes from the slow method of cooking that evolved into an art form in the 18th century in India in the kitchens of the Nawab of Awadh (modern-day Uttar Pradesh in India). The precursor of this method of cooking is lost in the annals of history with stories referring to earlier methods of cooking prevalent in Persia and different parts of the Indian subcontinent. Modern Dum cooking evolved in India after a famine in Awadh.
Legends say the Nawab of Awadh on seeing the results of the famine initiated a food-for-work programme to help his people survive the period of scarcity. The cooks running the workers’ kitchens soon realised that it was impossible to make different dishes for thousands of people at the same time. They decided to use a hitherto relatively unknown but an ancient method of cooking – the Dum. Different food items such as rice, vegetables, meat and spices were mixed in large cauldrons and cooked gradually over a low flame in a sealed container. The workers were served this dish as an all-in-one meal.
This Dum cooking method would have remained relatively unknown had not the Nawab been visiting a construction site and caught a whiff of the mouth-watering flavours that emanated from the workers’ kitchens. Mesmerised by the smells, he ordered the Royal Cooks to serve him the dish, and the rest they say is history. Dum cooking is now prevalent everywhere in India from ramshackle roadside eateries to the restaurants of the world’s top luxury hotels.
Chef Adam is proud to bring the choice of kings to the people of Canberra through Dum Dickson.
In addition to Dum dishes, food lovers can also treat themselves to various savouries that millions around the world relish every day. From Samosas to Pakoras and from Chicken Tikkas to Galouti Kebabs, Chef Adam and Dum Dickson treat you to some of the most mouth-watering dishes from India.