Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and visitors equally celebrating its remarkable cuisine.
A Global Honor
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a global network of over 400 urban centers across more than 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".
The accolade "is a testament to its centuries-old gastronomic legacy and vibrant gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally.
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 agree with the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, lively, and vibrant city – the capital of India's biggest state – is finally in the spotlight for what has always defined its essence: an profound love for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were hubs of food experimentation, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so fine 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 prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and stalls – lesser-known gems that are immensely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but say that their children are reluctant to learn the art.
A renowned chef from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The global recognition, it is anticipated, will inspire more people around the world to learn these tales and visit the city to taste the gastronomic treasures of Lucknow.
