Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally swearing by its superb cuisine.
An International Accolade
Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a select list of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a international community of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".
The honor "demonstrates its deep-rooted food heritage and dynamic culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The recognition for this venerable city arrives as little surprise to its residents or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the global gaze for what has consistently characterized its essence: an immense passion for food.
"'The day's menu, how should it be prepared' is a continued discussion from waking up until night in most homes," states a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, perfected, and raised to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of gastronomic creativity, merging 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. Legend has it that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the biggest 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 tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from 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 decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are little shops and carts – little-known treasures that are extremely favored 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 earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.
For breakfast, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and demanding. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though say that their children are reluctant to learn the art.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is hoped, will motivate more people around the world to learn these narratives and visit the city to delight in the food wonders of Lucknow.
