Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists equally praising its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a select roster of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it enters a global network of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".
The accolade "demonstrates its profound food heritage and dynamic culinary scene," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as hardly a shock to its residents or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's biggest state – is now in the limelight for what has consistently shaped its soul: an unparalleled passion for food.
"'What will be cooked, how should it be prepared' is a constant dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to sublime levels in their royal kitchens.
These kitchens of the nobility were epicenters of food experimentation, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are tiny kiosks and kiosks – hidden delights that are immensely popular with the locals.
In the city center of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
To start the day, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 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).
Preserving Tradition for the Future
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and demanding. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but express concern that their children are unwilling to take up the skill.
A renowned chef from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is hoped, will motivate more people globally to explore these tales and visit the city to taste the gastronomic treasures of Lucknow.
