Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and visitors alike celebrating its remarkable cuisine.
Worldwide Recognition
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of global cities and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a global network of more than four hundred cities across over 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".
The recognition "demonstrates its centuries-old culinary traditions and vibrant food ecosystem," as noted by a official 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 coveted list of seventy urban centers worldwide.
A City Defined by Food
The accolade for this venerable city is little surprise to its inhabitants or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, bustling, and diverse city – the administrative center of India's most populous state – is finally in the limelight for what has consistently characterized its soul: an profound devotion for food.
"'What will be cooked, how will it be cooked' is a ongoing discussion from waking up until night in most homes," states a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, evolved, and elevated to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the cooks also created 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 additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are tiny kiosks and kiosks – little-known treasures that are immensely popular with the locals.
In the central district of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with fluffy buns covered in freshly churned white butter.
To start the day, one can visit a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and complicated. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation are unwilling to take up the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will motivate more people globally to learn these tales and visit the city to delight in the gastronomic treasures of Lucknow.
