Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and visitors equally praising its exquisite cuisine.
A Global Honor
Recently, Unesco designated it as a Creative City of Gastronomy – including it in a exclusive list of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a international community of over 400 cities across more than 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".
The honor "stands as proof of its deep-rooted food heritage and dynamic gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city is little surprise to its inhabitants or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, lively, and vibrant city – the capital of India's most populous state – is at last in the limelight for what has consistently defined its soul: an immense love for food.
"'The day's menu, how will it be cooked' is a ongoing discussion from morning until going to bed in most homes," states a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, perfected, and taken to sublime levels in their imperial kitchens.
These royal kitchens were hubs of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably 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 securely sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also created 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 haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are little shops and carts – hidden gems that are extremely favored by the locals.
In the central district of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can head to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, 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 offers unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and involved. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though say that their children do not want to master the skill.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known 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 worldwide honor, it is hoped, will inspire more people worldwide to explore these tales and travel to the city to delight in the gastronomic treasures of Lucknow.
