Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and tourists equally swearing by its superb cuisine.
An International Accolade
Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it becomes part of a international community of over 400 metropolises across over 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".
The recognition "is a testament to its profound gastronomic legacy and dynamic gastronomic culture," as noted 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 70 global destinations around the world.
An Urban Center with a Culinary Soul
The recognition for this historic city arrives as no surprise to its residents or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO recognition, this adored, chaotic, and eclectic city – the administrative center of India's most populous state – is now in the limelight for what has always defined its essence: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a constant conversation from waking up until night in many homes," states a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and raised to exquisite levels in their royal kitchens.
These imperial kitchens were centers of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the culinary masters also built up 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 additionally a vegetarian's paradise.
The local Baniya community's cuisine not only highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are tiny kiosks and kiosks – hidden delights that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can make their way to a simple joint situated in the old city area of Aminabad. Nearly 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).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and involved. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation are reluctant to learn the skill.
A celebrity chef from Lucknow has often said that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people around the world to explore these narratives and travel to the city to delight in the food wonders of Lucknow.
