Delectable kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors equally praising its remarkable cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it becomes part of a international community of over 400 cities across more than 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".
The accolade "demonstrates its deep-rooted culinary traditions and lively food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city comes as no surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and vibrant city – the capital of India's biggest state – is finally in the limelight for what has always shaped its heart: an immense devotion for food.
"'What's for dinner, the method of preparation' is a ongoing dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were centers of food experimentation, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so fine 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, slow heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are little shops and carts – hidden treasures that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can head to a simple joint situated in the old city area 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).
Preserving Tradition for the Future
The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though note that their children do not want to learn the art.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places 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 build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is believed, will motivate more people globally to discover these narratives and visit the city to savour the culinary delights of Lucknow.
