Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers equally praising its superb cuisine.
Worldwide Recognition
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a select roster of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a global network of more than four hundred urban centers across more than 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The recognition "is a testament to its deep-rooted food heritage and vibrant food ecosystem," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
A City Defined by Food
The recognition for this historic city comes as little surprise to its inhabitants or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's biggest state – is now in the spotlight for what has always defined its essence: an immense passion for food.
"'What's for dinner, how should it be prepared' is a ongoing dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were conceived, perfected, and taken to extraordinary levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and kiosks – little-known delights that are immensely popular with the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can head to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and involved. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but express concern that their younger generation are reluctant to take up the skill.
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 significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is anticipated, will motivate more people worldwide to explore these narratives and travel to the city to delight in the food wonders of Lucknow.
