Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors alike celebrating its remarkable cuisine.
Worldwide Recognition
In a recent announcement, Unesco honored it as a Creative City of Gastronomy – adding it to a prestigious group of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a international community of cities metropolises across more than 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".
The honor "stands as proof of its profound gastronomic legacy and dynamic gastronomic culture," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city is no surprise to its locals or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, bustling, and vibrant city – the capital of India's largest state – is at last in the limelight for what has consistently defined its soul: an profound passion for food.
"'The day's menu, the method of preparation' is a ongoing dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing 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 created. As the tale is told that the mutton galouti was invented to cater to an ageing 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 silky that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are small establishments and carts – lesser-known gems that are wildly favored by the locals.
In the city center of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, served in kulhads, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and involved. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but say that their children are reluctant to learn the art.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is hoped, will encourage more people around the world to learn these narratives and visit the city to savour the food wonders of Lucknow.
