Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and travelers alike praising its exquisite cuisine.
A Global Honor
In a recent announcement, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a global network of cities metropolises across over 100 countries focused on promoting "creativity as a key factor of sustainable urban development".
The honor "stands as proof of its profound culinary traditions and vibrant culinary scene," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations worldwide.
A City Defined by Food
The accolade for this venerable city arrives as little surprise to its locals or passionate food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO recognition, this beloved, bustling, and eclectic city – the capital of India's largest state – is finally in the spotlight for what has perennially defined its soul: an profound passion for food.
"'The day's menu, the method of preparation' is a continued dialogue from waking up until night in most homes," notes a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, evolved, and raised to extraordinary levels in their imperial kitchens.
These royal kitchens were centers of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 not only showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are small establishments and carts – hidden treasures that are immensely loved by the locals.
In the central district of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Almost 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).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and complicated. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though say that their children are unwilling to master the skill.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to learn these tales and experience the city to taste the gastronomic treasures of Lucknow.
