Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists equally celebrating its remarkable cuisine.
An International Accolade
Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it joins a international community of over 400 metropolises across over 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "stands as proof of its deep-rooted gastronomic legacy and dynamic gastronomic culture," according to a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 cities around the world.
An Urban Center with a Culinary Soul
The honor for this time-honored city comes as no surprise to its residents or avid food lovers. Many agree with the view that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the capital of India's largest state – is now in the spotlight for what has always shaped its essence: an unparalleled love for food.
"'The day's menu, the method of preparation' is a constant dialogue from morning until night in most homes," notes a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and raised to extraordinary levels in their imperial kitchens.
These imperial kitchens were centers of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also built up 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 only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are tiny kiosks and kiosks – little-known gems that are extremely popular with the locals.
In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can visit a simple joint situated in the historic quarter 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).
Preserving Tradition for the Future
The city also offers special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and complicated. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their younger generation are unwilling to take up the skill.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people around the world to explore these tales and experience the city to savour the culinary delights of Lucknow.
