Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and travelers alike swearing by its exquisite cuisine.
An International Accolade
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a international community of over 400 cities across over 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".
The honor "stands as proof of its deep-rooted food heritage and vibrant food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 cities around the world.
A City Defined by Food
The honor for this time-honored city comes as no surprise to its locals or avid food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and eclectic city – the administrative center of India's most populous state – is now in the limelight for what has consistently characterized its soul: an immense devotion for food.
"'The day's menu, how will it be cooked' is a continued discussion from waking up until night in many homes," states a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, evolved, and elevated to sublime levels in their imperial kitchens.
These imperial kitchens were hubs of gastronomic creativity, merging Iranian 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 created. Legend has it that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and carts – lesser-known treasures that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can visit a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and involved. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though express concern that their children are reluctant to master the art.
A renowned chef from Lucknow has frequently stated 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, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is anticipated, will motivate more people around the world to learn these tales and experience the city to savour the culinary delights of Lucknow.
