Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and travelers alike swearing by its remarkable cuisine.
A Global Honor
Last month, Unesco recognised it as a Creative City of Gastronomy – placing it on a exclusive list of world cities and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it enters a international community of over 400 urban centers across more than 100 countries focused on promoting "innovation as a driver of development that sustains urban life".
The accolade "is a testament to its profound food heritage and vibrant food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as hardly a shock to its locals or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO accolade, this adored, bustling, and vibrant city – the administrative center of India's largest state – is at last in the global gaze for what has perennially characterized its essence: an unparalleled love for food.
"'The day's menu, how will it be cooked' is a continued discussion from waking up until night in most homes," notes a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, refined, and taken to sublime levels in their imperial kitchens.
These royal kitchens were centers of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are tiny kiosks and kiosks – little-known delights that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and complicated. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though say that their children are reluctant to take up the craft.
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, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is believed, will encourage more people worldwide to learn these tales and travel to the city to savour the gastronomic treasures of Lucknow.
