Delectable kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and tourists equally celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this title, it joins a global network of cities metropolises across more than 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The accolade "stands as proof of its centuries-old culinary traditions and lively gastronomic culture," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The recognition for this time-honored city comes as no surprise to its inhabitants or dedicated food lovers. Many share the view that it is "better late than never".
With the UNESCO designation, this beloved, lively, and diverse city – the capital of India's biggest state – is now in the limelight for what has perennially defined its essence: an immense passion for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, refined, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also developed a repertoire 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 traditionally vegetarian community's cuisine not only highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and kiosks – hidden treasures that are wildly favored by the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can visit a simple joint situated in the historic quarter of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is intricate and complicated. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though note that their children are reluctant to take up the art.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is anticipated, will motivate more people around the world to learn these narratives and travel to the city to taste the gastronomic treasures of Lucknow.
