Delectable kebabs, scented biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and visitors equally swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a worldwide network of over 400 cities across over 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".
The recognition "demonstrates its centuries-old culinary traditions and vibrant food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as little surprise to its inhabitants or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has consistently defined its essence: an unparalleled devotion for food.
"'The day's menu, how should it be prepared' is a continued discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, refined, and taken to exquisite levels in their royal 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 in that period that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was invented to feed 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 fine that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also built up a vast array 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 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.
Time-Tested Food Joints
Virtually on every corner, there are tiny kiosks and stalls – little-known treasures that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can head to a simple joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is intricate and involved. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation are unwilling to master the art.
A renowned chef from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people worldwide to discover these narratives and visit the city to delight in the gastronomic treasures of Lucknow.
