Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and tourists alike swearing by its exquisite cuisine.
An International Accolade
Recently, Unesco recognised it as a Creative City of Gastronomy – adding it to a exclusive roster of world cities and sparking hopes that it will highlight Lucknow's peerless food. With this title, it joins a worldwide network of over 400 urban centers across over 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".
The honor "demonstrates its deep-rooted culinary traditions and lively culinary scene," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as little surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's largest state – is finally in the limelight for what has always defined its heart: an unparalleled passion for food.
"'The day's menu, how should it be prepared' is a ongoing discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, perfected, and raised to sublime levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, fusing Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with dough.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only showcases seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are little shops and carts – hidden delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns lathered with hand-churned white butter.
In the morning, one can head to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and involved. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however say that their children are reluctant to take up the art.
A celebrity chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to learn these narratives and travel to the city to savour the food wonders of Lucknow.
