Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and tourists alike praising its exquisite cuisine.
Worldwide Recognition
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it enters a global network of cities metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The accolade "demonstrates its centuries-old food heritage and vibrant food ecosystem," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The recognition for this venerable city is no surprise to its inhabitants or passionate food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's biggest state – is at last in the limelight for what has consistently characterized its heart: an profound passion for food.
"'The day's menu, how will it be cooked' is a continued conversation from morning until going to bed in most homes," states a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and raised to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of culinary innovations, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed 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 gentle, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also created a collection 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 Baniya community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are little shops and stalls – little-known treasures that are immensely loved by the locals.
In the central district of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and demanding. The artisan beats the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are unwilling to take up the art.
A renowned chef from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is hoped, will encourage more people worldwide to explore these tales and travel to the city to delight in the culinary delights of Lucknow.
