Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and tourists alike celebrating its exquisite cuisine.
Worldwide Recognition
Last month, UNESCO recognised it as a Creative City of Gastronomy – adding it to a exclusive group of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it joins a global network of more than four hundred metropolises across more than 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".
The recognition "is a testament to its deep-rooted gastronomic legacy and lively 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 secure a position in this highly sought-after list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The accolade for this venerable city comes as no surprise to its inhabitants or avid food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, chaotic, and diverse city – the capital of India's biggest state – is finally in the spotlight for what has perennially characterized its essence: an unparalleled devotion for food.
"'What's for dinner, how should it be prepared' is a ongoing dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and raised to sublime levels in their imperial kitchens.
These imperial kitchens were centers of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also built up a vast array 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are tiny kiosks and kiosks – lesser-known treasures that are extremely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with fluffy buns covered in hand-churned white butter.
To start the day, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried 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 available in the winter. The process of making it is scientific and involved. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but express concern that their younger generation are unwilling to master the skill.
A renowned chef from Lucknow has noted that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness 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 closely held family recipes.
The global recognition, it is anticipated, will motivate more people worldwide to explore these tales and travel to the city to savour the culinary delights of Lucknow.
