Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and visitors equally praising its exquisite cuisine.
An International Accolade
Recently, UNESCO recognised it as a Creative City of Gastronomy – placing it on a exclusive group of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this status, it joins a global network of cities cities across over 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".
The recognition "demonstrates its deep-rooted gastronomic legacy and lively food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The accolade for this historic city comes as hardly a shock to its locals or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and vibrant city – the administrative center of India's most populous state – is now in the limelight for what has always defined its soul: an profound passion for food.
"'What will be cooked, how should it be prepared' is a continued discussion from morning until night in many homes," explains a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, refined, and raised to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were hubs of culinary innovations, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are small establishments and kiosks – little-known treasures that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and involved. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but say that their children do not want to take up the skill.
A renowned chef from Lucknow has noted that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is believed, will encourage more people worldwide to explore these tales and travel to the city to taste the gastronomic treasures of Lucknow.
