Jheenga-Dum-Nishah has prawns or Jheenga covered with herbs and spices and then roasted on Tandoor. Later the prawns are cooked on Dum along with curd and cheese. The flavour of ajwain, mixed with fresh Indian herbs helps the digestion and the jumbo size of prawns can make you full in one serve. Although it is most appropriate as an appetizer. The prawns become crisp after the roast and a squeeze of lemon raises the standards altogether. This seafood is so refreshing as no matter how you eat, you will always ask for more at Petu Pankaj. The absence of batter in cooking brings out the best taste of the prawns. Jheenga has a special place in Indian seafood and you can make the most of it with the Dum cooking. Dum cooking is about forcefully steaming the dish and this makes the spices to get deep into the squishy meat of the prawns. The dish is best enjoyed with mint sauce and lachha onions.