Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and tourists equally celebrating its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a global network of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".
The honor "demonstrates its centuries-old culinary traditions and vibrant food ecosystem," according to 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 secure a position in this coveted list of 70 cities internationally.
A City Defined by Food
The recognition for this historic city is hardly a shock to its residents or dedicated food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the capital of India's largest state – is finally in the global gaze for what has perennially shaped its heart: an unparalleled love for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from waking up until night in most homes," states a local cultural expert. "And you are actually assessed by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and elevated to exquisite levels in their royal kitchens.
These royal kitchens were epicenters of food experimentation, merging 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 fashioned. The story goes that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and stalls – hidden gems that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can make their way to a unpretentious joint located 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).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is intricate and involved. The artisan 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 line up in old city areas like Aminabad and Chowk. A number of however say that their younger generation are reluctant to learn the art.
A celebrity chef from Lucknow has often said that the city's immense food legacy puts it right on top 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 hidden eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will inspire more people around the world to learn these tales and experience the city to taste the food wonders of Lucknow.
