Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and travelers equally celebrating its superb cuisine.
Worldwide Recognition
Last month, Unesco recognised it as a Creative City of Gastronomy – including it in a exclusive group of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a worldwide network of over 400 metropolises across over 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".
The accolade "stands as proof of its deep-rooted food heritage and lively gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally.
A City Defined by Food
The recognition for this time-honored city arrives as little surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO recognition, this beloved, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the global gaze for what has always shaped its essence: an immense passion for food.
"'The day's menu, the method of preparation' is a continued discussion from waking up until night in most homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, evolved, and raised to exquisite levels in their opulent kitchens.
These royal kitchens were centers of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the cooks also developed a repertoire 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 also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and stalls – lesser-known treasures that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can head to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant to master the skill.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will inspire more people globally to discover these tales and experience the city to savour the food wonders of Lucknow.
