Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and visitors equally celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, Unesco designated it as a Creative City of Gastronomy – placing it on a select list of global cities and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it joins a global network of cities cities across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The honor "stands as proof of its deep-rooted gastronomic legacy and lively gastronomic culture," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The recognition for this historic city arrives as little surprise to its residents or passionate food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, chaotic, and eclectic city – the capital of India's most populous state – is now in the spotlight for what has consistently defined its essence: an profound passion for food.
"'What's for dinner, how will it be cooked' is a constant discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and taken to sublime levels in their imperial kitchens.
These imperial kitchens were hubs of food experimentation, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic 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 cooks processed the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are small establishments and stalls – lesser-known delights that are extremely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and complicated. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their younger generation do not want to take up the craft.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is believed, will encourage more people worldwide to learn these narratives and experience the city to delight in the food wonders of Lucknow.
