Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and visitors alike praising its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a worldwide network of more than four hundred cities across over 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".
The accolade "demonstrates its profound culinary traditions and vibrant culinary scene," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities around the world.
An Urban Center with a Culinary Soul
The honor for this venerable city comes as hardly a shock to its locals or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, chaotic, and vibrant city – the capital of India's largest state – is now in the limelight for what has consistently characterized its heart: an immense passion for food.
"'What's for dinner, how will it be cooked' is a constant discussion from morning until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, refined, and raised to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were epicenters of culinary innovations, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps 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 sealed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the culinary masters also built up a collection 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 doesn't just showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are small establishments and kiosks – hidden delights that are wildly favored by the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can visit a unpretentious joint situated in the historic quarter 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).
Safeguarding a Culinary Heritage
The city also offers special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to learn the craft.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to busy 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 taste the food wonders of Lucknow.
