Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and tourists alike praising its exquisite cuisine.
Worldwide Recognition
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a international community of more than four hundred metropolises across over 100 countries committed to promoting "innovation as a catalyst of development that sustains urban life".
The honor "demonstrates its centuries-old gastronomic legacy and dynamic culinary scene," as noted by a official 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 around the world.
A City Defined by Food
The recognition for this venerable city comes as little surprise to its locals or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, lively, and vibrant city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently shaped its essence: an unparalleled passion for food.
"'What's for dinner, how will it be cooked' is a continued discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are little shops and carts – little-known treasures that are immensely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can visit a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was established, 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 presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and demanding. The cook whisks the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but note that their younger generation are reluctant to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to explore these narratives and visit the city to savour the food wonders of Lucknow.
