Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with inhabitants and travelers equally praising its remarkable cuisine.
A Global Honor
Last month, Unesco recognised it as a Creative City of Gastronomy – adding it to a exclusive group of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a worldwide network of cities urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".
The honor "demonstrates its deep-rooted gastronomic legacy and vibrant gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city comes as hardly a shock to its residents or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this adored, lively, and eclectic city – the administrative center of India's biggest state – is finally in the limelight for what has perennially characterized its soul: an immense love for food.
"'What's for dinner, how should it be prepared' is a constant discussion from morning until night in many homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were centers of food experimentation, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are little shops and kiosks – little-known delights that are immensely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can head to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and involved. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though note that their children are reluctant to master the skill.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is hoped, will motivate more people worldwide to explore these stories and travel to the city to delight in the culinary delights of Lucknow.
