Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally praising its superb cuisine.
Worldwide Recognition
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a select roster of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it joins a worldwide network of cities cities across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The accolade "stands as proof of its deep-rooted culinary traditions and vibrant culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city arrives as hardly a shock to its inhabitants or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, bustling, and eclectic city – the administrative center of India's most populous state – is at last in the spotlight for what has perennially defined its essence: an immense devotion for food.
"'The day's menu, how should it be prepared' is a ongoing dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and raised to exquisite levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are small establishments and kiosks – lesser-known treasures that are wildly favored by the locals.
In the city center of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns slathered with hand-churned white butter.
To start the day, one can make their way to a simple 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 frothy dessert savored in the winter. The process of making it is intricate and complicated. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but say that their children are unwilling to master the art.
A renowned chef from Lucknow has noted that the city's profound 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 generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is hoped, will encourage more people around the world to explore these stories and visit the city to delight in the gastronomic treasures of Lucknow.
