Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and tourists equally celebrating its superb cuisine.
Worldwide Recognition
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it enters a international community of more than four hundred urban centers across more than 100 countries focused on promoting "innovation as a driver of city development that is sustainable".
The accolade "demonstrates its centuries-old gastronomic legacy and lively food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers around the world.
A City Defined by Food
The accolade for this time-honored city is little surprise to its residents or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this adored, chaotic, and vibrant city – the administrative center of India's most populous state – is now in the global gaze for what has always shaped its heart: an immense love for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from morning until night in many homes," states a local cultural expert. "And you are often evaluated by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, evolved, and taken to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of food experimentation, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are little shops and kiosks – hidden delights that are wildly favored by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can make their way to a simple joint situated in the old city area 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 presents remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and complicated. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however say that their children are unwilling to master the skill.
A celebrity chef from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people worldwide to explore these tales and experience the city to taste the gastronomic treasures of Lucknow.
