A new restaurant specializing in the slow-cooking dum pukht-style cuisine from the Awadhi region debuted on the Upper West Side Wednesday night, bringing another mouthwatering Indian restaurant to the area. Awadh, named for the region from which chef and restaurateur Gaurav Anand focuses his culinary aspirations, offers familiar flavors like kormas and tikkas but strives to introduce some less common techniques (in NYC, anyway) to bring some fresh dishes to the Indian restaurant scene. Dum pukht dishes employ a low-heat oven, where food cooks slowly in a heavy-bottomed, sealed pot. Anand will use that technique on many dishes on the menu, as well as the grilled kebabs he made popular at his other restaurants. [ more › ] Reported by Gothamist 7 hours ago.