Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists alike celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it enters a global network of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".
The recognition "demonstrates its profound food heritage and dynamic gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this venerable city is little surprise to its locals or dedicated food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO designation, this adored, chaotic, and vibrant city – the capital of India's biggest state – is finally in the limelight for what has perennially defined its essence: an profound passion for food.
"'What's for dinner, how should it be prepared' is a ongoing discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, perfected, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of gastronomic creativity, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also created a vast array 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 showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are little shops and carts – lesser-known treasures that are immensely popular with the locals.
In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 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).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and demanding. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation are reluctant to take up the craft.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is believed, will inspire more people worldwide to discover these tales and experience the city to savour the food wonders of Lucknow.
