Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists alike swearing by its remarkable cuisine.
An International Accolade
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a international community of cities metropolises across more than 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".
The honor "is a testament to its centuries-old food heritage and vibrant food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this venerable city comes as no surprise to its residents or avid food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's biggest state – is at last in the limelight for what has consistently characterized its heart: an profound devotion for food.
"'What's for dinner, the method of preparation' is a constant discussion from morning until night in most homes," states a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, refined, and elevated to extraordinary levels in their royal kitchens.
These royal kitchens were hubs of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters 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 additionally a haven for vegetarians.
The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and carts – little-known treasures that are extremely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and complicated. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however say that their children are reluctant to master the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is believed, will encourage more people around the world to learn these stories and visit the city to delight in the culinary delights of Lucknow.
