Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and travelers equally swearing by its exquisite cuisine.
A Global Honor
Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it enters a worldwide network of more than four hundred cities across over 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".
The recognition "stands as proof of its deep-rooted gastronomic legacy and lively gastronomic culture," according to a representative 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 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as no surprise to its inhabitants or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, lively, and vibrant city – the capital of India's largest state – is at last in the limelight for what has perennially defined its heart: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a continued conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, evolved, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were centers of food experimentation, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are small establishments and carts – hidden gems that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can visit a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and demanding. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though note that their younger generation do not want to learn the skill.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people worldwide to learn these tales and visit the city to taste the gastronomic treasures of Lucknow.
