Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and tourists alike praising its exquisite cuisine.
Worldwide Recognition
In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a global network of more than four hundred urban centers across more than 100 countries focused on promoting "innovation as a driver of sustainable urban development".
The accolade "is a testament to its centuries-old food heritage and lively 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 picked in 2019 – to find a place in this prestigious list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The accolade for this historic city comes as hardly a shock to its inhabitants or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, bustling, and diverse city – the administrative center of India's largest state – is finally in the spotlight for what has always defined its essence: an immense devotion for food.
"'What will be cooked, how should it be prepared' is a continued discussion from morning until night in most homes," explains a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, evolved, and raised to exquisite levels in their imperial kitchens.
These imperial kitchens were epicenters of food experimentation, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 not only highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are small establishments and stalls – little-known gems that are immensely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and complicated. The cook whisks the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but say that their children are reluctant to learn the art.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people around the world to discover these tales and experience the city to delight in the food wonders of Lucknow.
