Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and visitors equally celebrating its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a prestigious group of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a worldwide network of cities cities across more than 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The accolade "stands as proof of its profound gastronomic legacy and vibrant food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city comes as no surprise to its residents or passionate food lovers. Many agree with the view that it is "better late than never".
With the UNESCO recognition, this beloved, bustling, and diverse city – the capital of India's most populous state – is finally in the global gaze for what has consistently characterized its heart: an immense love for food.
"'What's for dinner, the method of preparation' is a continued dialogue from waking up until night in many homes," states a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and elevated to sublime levels in their royal kitchens.
These kitchens of the nobility were centers of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
In addition to 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are little shops and stalls – little-known treasures that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people 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 kulhads, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint located in the old city area 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 presents special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is intricate and demanding. The artisan beats the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though note that their younger generation are unwilling to learn the art.
A renowned chef from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is anticipated, will encourage more people globally to discover these tales and experience the city to delight in the culinary delights of Lucknow.
