Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and visitors equally swearing by its exquisite cuisine.
An International Accolade
Recently, Unesco recognised it as a Creative City of Gastronomy – placing it on a exclusive roster of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this title, it joins a global network of over 400 cities across over 100 countries committed to promoting "creativity as a driver of development that sustains urban life".
The accolade "demonstrates its centuries-old culinary traditions and dynamic 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 find a place in this coveted list of seventy urban centers around the world.
A City Defined by Food
The accolade for this time-honored city arrives as little surprise to its residents or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, bustling, and eclectic city – the capital of India's most populous state – is at last in the spotlight for what has perennially shaped its soul: an immense devotion for food.
"'What will be cooked, the method of preparation' is a constant discussion from morning until night in many homes," explains a local cultural expert. "And you are often evaluated by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – 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 created, refined, and taken to exquisite levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and carts – little-known treasures that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
To start the day, one can head to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but say that their younger generation do not want to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people around the world to explore these narratives and experience the city to delight in the gastronomic treasures of Lucknow.
