Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors alike swearing by its remarkable cuisine.
An International Accolade
Recently, Unesco designated it as a Creative City of Gastronomy – including it in a prestigious roster of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it joins a international community of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "stands as proof of its profound culinary traditions and lively culinary scene," 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 earn a spot in this highly sought-after list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city is little surprise to its residents or passionate food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, chaotic, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has consistently defined its essence: an profound passion for food.
"'What will be cooked, how should it be prepared' is a ongoing discussion from waking up until night in most homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, perfected, and raised to sublime levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But arguably the greatest 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 dough.
More Than Just Famous Dishes
Besides the well-known 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 decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are little shops and stalls – lesser-known treasures that are extremely popular with the locals.
In the city center of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and complicated. The cook whisks 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 are often seen in old city areas like Aminabad and Chowk. A number of though express concern that their children are unwilling to take up the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will encourage more people worldwide to learn these narratives and visit the city to delight in the culinary delights of Lucknow.
