Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and visitors alike celebrating its exquisite cuisine.
A Global Honor
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a international community of cities cities across over 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".
The recognition "demonstrates its profound gastronomic legacy and vibrant food ecosystem," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers internationally.
A City Defined by Food
The accolade for this venerable city arrives as no surprise to its inhabitants or passionate food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and vibrant city – the administrative center of India's biggest state – is now in the limelight for what has consistently defined its heart: an profound devotion for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from waking up until night in most homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, perfected, and elevated to exquisite levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are little shops and carts – little-known treasures that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and involved. The artisan beats the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their younger generation are unwilling to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will inspire more people globally to discover these narratives and experience the city to savour the gastronomic treasures of Lucknow.
