The cuisine of Dum Pukht originated in the 1780s during the rule of Nawab Asaf-Ud-Daulah in the state of Awadh. It came about as a solution to the famine and unemployment that had hit the state, as the Nawab had ordered the construction of the Bara Imambara which provided employment but also required food to feed the workers. To feed them, large containers were filled with rice, meat, vegetables, spices and sealed, then placed over hot charcoal and slow cooked. The resulting food had extraordinary aromas and flavours, and it was perfected for the royal table. Chinar wood was considered the best for cooking this type of food and it was recognized as one of the finest cuisines in South Asia.