Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and tourists alike praising its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a Creative City of Gastronomy – adding it to a select list of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a international community of cities urban centers across over 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".
The recognition "is a testament to its deep-rooted culinary traditions and vibrant food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The recognition for this venerable city comes as hardly a shock to its residents or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's largest state – is at last in the spotlight for what has consistently defined its heart: an immense devotion for food.
"'What will be cooked, how will it be cooked' is a ongoing dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, evolved, and elevated to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are tiny kiosks and kiosks – little-known treasures that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can visit a unpretentious 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 hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and complicated. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods 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 profound food legacy positions it among the best 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 has a narrative – shaped by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is hoped, will inspire more people around the world to learn these tales and travel to the city to savour the culinary delights of Lucknow.
