Delectable kebabs, scented biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and visitors equally swearing by its remarkable cuisine.
Worldwide Recognition
In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive roster of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it enters a worldwide network of cities metropolises across more than 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".
The honor "is a testament to its centuries-old food heritage and lively culinary scene," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities around the world.
A City Defined by Food
The accolade for this historic city is hardly a shock to its locals or passionate food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has perennially shaped its soul: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a continued dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, perfected, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were hubs of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably 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 container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are small establishments and carts – little-known delights that are wildly favored by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and involved. The cook whisks the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however note that their children are unwilling to master the skill.
A renowned chef from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar 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 international acclaim, it is believed, will inspire more people around the world to discover these stories and visit the city to savour the gastronomic treasures of Lucknow.
