Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists equally celebrating its remarkable cuisine.
A Global Honor
Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this status, it enters a international community of cities cities across over 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "demonstrates its centuries-old culinary traditions and dynamic gastronomic culture," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many share the opinion that it is "better late than never".
With the UNESCO recognition, this cherished, bustling, and diverse city – the capital of India's biggest state – is now in the global gaze for what has consistently shaped its soul: an immense devotion for food.
"'The day's menu, how should it be prepared' is a constant conversation from waking up until night in most homes," explains a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, perfected, and taken to sublime levels in their imperial kitchens.
These imperial kitchens were epicenters of culinary innovations, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also created a repertoire 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are tiny kiosks and kiosks – lesser-known treasures that are immensely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can visit a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and involved. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but say that their children are reluctant to master the art.
A renowned chef from Lucknow has noted that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is believed, will encourage more people globally to explore these tales and travel to the city to savour the food wonders of Lucknow.
