Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, Unesco designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a global network of more than four hundred cities across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The honor "is a testament to its centuries-old gastronomic legacy and lively culinary scene," according to a spokesperson 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 prestigious list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The honor for this time-honored city is no surprise to its residents or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, chaotic, and vibrant city – the capital of India's most populous state – is now in the global gaze for what has perennially shaped its soul: an profound passion for food.
"'The day's menu, how will it be cooked' is a ongoing dialogue from waking up until night in most homes," explains a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and taken to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
In addition to the well-known 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 sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are tiny kiosks and kiosks – little-known treasures that are extremely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and complicated. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but note that their children do not want to master the skill.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people worldwide to discover these tales and travel to the city to savour the culinary delights of Lucknow.
