Awadh , an Indian restaurant on the Upper West Side that opened this week, is focusing on the dum pukht method of slow cooking for hours in traditional handi pots. Dishes include a slow roasted baby potatoes in saffron sauce ($13) and lamb shanks simmered overnight in aromatic stock ($18). Chef Gaurav Anand, who also owns the well-regarded Moti Mahal Delux on the upper East Side, traveled to the Awadh region of northern India to hone the dum pukht method. Consulting sommelier John Slover, who has worked with restaurants Daniel and Cru, has developed a global wine list to pair with the food at Awadh. And tea sommelier Anamika Singh imports tea from a family plantation in the foothills of the Himalayas.