Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and tourists equally swearing by its remarkable cuisine.
An International Accolade
Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it becomes part of a worldwide network of cities metropolises across over 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".
The honor "demonstrates its profound culinary traditions and lively food ecosystem," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is hardly a shock to its locals or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, lively, and eclectic city – the capital of India's largest state – is at last in the global gaze for what has always defined its heart: an unparalleled devotion for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, evolved, and raised to sublime levels in their imperial kitchens.
These royal kitchens were centers of gastronomic creativity, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so silky 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 prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are tiny kiosks and stalls – lesser-known gems that are immensely loved by the locals.
In the central district of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can make their way to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and demanding. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but express concern that their children are unwilling to learn the art.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The real value 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 – influenced by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to discover these tales and experience the city to taste the culinary delights of Lucknow.
