Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike swearing by its exquisite cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a worldwide network of more than four hundred metropolises across over 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The recognition "is a testament to its deep-rooted culinary traditions and lively gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The accolade for this historic city comes as no surprise to its residents or passionate food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO designation, this adored, lively, and vibrant city – the capital of India's most populous state – is at last in the spotlight for what has perennially characterized its soul: an profound devotion for food.
"'The day's menu, the method of preparation' is a continued conversation from morning until going to bed in most homes," states a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and taken to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the culinary masters 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 only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are little shops and kiosks – hidden delights that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and involved. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but express concern that their younger generation do not want to learn the art.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people globally to explore these stories and travel to the city to taste the culinary delights of Lucknow.
