Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists alike celebrating its superb cuisine.
An International Accolade
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of global cities and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a international community of over 400 metropolises across over 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".
The accolade "stands as proof of its deep-rooted food heritage and vibrant gastronomic culture," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities internationally.
An Urban Center with a Culinary Soul
The accolade for this venerable city is hardly a shock to its residents or avid food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, lively, and diverse city – the administrative center of India's biggest state – is at last in the global gaze for what has always shaped its essence: an unparalleled devotion for food.
"'What will be cooked, how will it be cooked' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, evolved, and elevated to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of food experimentation, merging Persian 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 no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so silky that it needed 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 low, leisurely heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the famous 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 decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are tiny kiosks and kiosks – little-known gems that are immensely favored by the locals.
In the city center of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can head to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation are unwilling to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is hoped, will motivate more people worldwide to explore these narratives and travel to the city to savour the gastronomic treasures of Lucknow.
