Delectable kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and tourists alike praising its remarkable cuisine.
A Global Honor
In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – placing it on a exclusive group of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this title, it enters a global network of over 400 urban centers across over 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".
The accolade "is a testament to its centuries-old gastronomic legacy and lively gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations internationally.
A City Defined by Food
The accolade for this historic city arrives as little surprise to its residents or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, bustling, and diverse city – the administrative center of India's biggest state – is finally in the global gaze for what has perennially shaped its essence: an profound passion for food.
"'What's for dinner, how will it be cooked' is a ongoing conversation from waking up until night in many homes," explains a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were conceived, perfected, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But perhaps 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 pot's lid tightly closed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and kiosks – little-known delights that are extremely favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and involved. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though say that their younger generation are reluctant to take up the art.
A renowned chef from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is hoped, will encourage more people worldwide to explore these stories and travel to the city to taste the food wonders of Lucknow.
