Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists equally celebrating its remarkable cuisine.
Worldwide Recognition
Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a international community of cities metropolises across over 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".
The recognition "is a testament to its deep-rooted gastronomic legacy and dynamic gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.
A City Defined by Food
The recognition for this venerable city arrives as little surprise to its inhabitants or passionate food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this cherished, lively, and vibrant city – the capital of India's biggest state – is finally in the spotlight for what has consistently characterized its essence: an unparalleled devotion for food.
"'What's for dinner, how will it be cooked' is a continued conversation from waking up until night in most homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and raised to sublime levels in their opulent kitchens.
These kitchens of the nobility were centers of food experimentation, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also developed 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 traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are small establishments and kiosks – little-known treasures that are extremely popular with the locals.
In the city center of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can make their way to a simple joint situated in the old city area of Aminabad. Nearly 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).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is scientific and complicated. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though say that their children do not want to master the craft.
A celebrity chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will motivate more people worldwide to discover these narratives and visit the city to savour the culinary delights of Lucknow.
