Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists equally praising its exquisite cuisine.
A Global Honor
Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it enters a international community of cities metropolises across more than 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The accolade "stands as proof of its centuries-old food heritage and vibrant gastronomic culture," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The recognition for this venerable city arrives as no surprise to its locals or passionate food lovers. Many share the opinion that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and vibrant city – the capital of India's largest state – is finally in the limelight for what has consistently defined its heart: an profound love for food.
"'What's for dinner, how will it be cooked' is a constant dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, evolved, and elevated to sublime levels in their imperial kitchens.
These imperial kitchens were hubs of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 not only celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are small establishments and kiosks – little-known gems that are immensely popular with the locals.
In the central district of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can make their way to a unpretentious joint situated in the historic quarter 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).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and demanding. The vendor beats the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but express concern that their children are reluctant to master the art.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will inspire more people worldwide to discover these tales and visit the city to savour the food wonders of Lucknow.
