Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike swearing by its exquisite cuisine.
An International Accolade
Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this status, it joins a worldwide network of cities metropolises across more than 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".
The accolade "is a testament to its centuries-old food heritage and lively gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The recognition for this time-honored city arrives as hardly a shock to its residents or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO designation, this beloved, bustling, and vibrant city – the capital of India's largest state – is now in the limelight for what has perennially characterized its heart: an profound devotion for food.
"'What will be cooked, how will it be cooked' is a ongoing conversation from morning until night in most homes," notes a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, perfected, and taken to exquisite levels in their opulent kitchens.
These royal kitchens were hubs of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich 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 haven for vegetarians.
The local Baniya community's cuisine not only highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and carts – lesser-known delights that are wildly favored by the locals.
In the city center of Hazratganj, huge crowds start milling around from early morning at a famous 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 no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand 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 frothy dessert found in the winter. The process of making it is intricate and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however say that their children are unwilling to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people globally to explore these tales and visit the city to savour the gastronomic treasures of Lucknow.
