Tempting kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors equally swearing by its remarkable cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it enters a international community of over 400 cities across over 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".
The honor "is a testament to its deep-rooted culinary traditions and dynamic culinary scene," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city arrives as hardly a shock to its inhabitants or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, lively, and diverse city – the capital of India's most populous state – is at last in the global gaze for what has always characterized its essence: an profound devotion for food.
"'What will be cooked, how will it be cooked' is a ongoing conversation from morning until night in most homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, perfected, and taken to exquisite levels in their royal kitchens.
These kitchens of the nobility were centers of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Apart from the well-known 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 far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and kiosks – hidden delights that are extremely favored by the locals.
In the city center of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can head to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, 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 remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and complicated. The cook whisks the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though note that their children are reluctant to master the art.
A renowned chef from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to explore these stories and visit the city to delight in the gastronomic treasures of Lucknow.
