Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with inhabitants and visitors equally swearing by its exquisite cuisine.
An International Accolade
Last month, UNESCO honored it as a Creative City of Gastronomy – adding it to a exclusive roster of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it enters a global network of more than four hundred cities across more than 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".
The accolade "demonstrates its profound culinary traditions and dynamic gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The honor for this historic city is hardly a shock to its residents or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this adored, chaotic, and eclectic city – the capital of India's biggest state – is at last in the limelight for what has consistently defined its essence: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a ongoing discussion from waking up until night in many homes," states a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, perfected, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so silky 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 cooked on a low, slow heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and stalls – lesser-known gems that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and complicated. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though say that their younger generation are unwilling to master the skill.
A celebrity chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will inspire more people around the world to explore these stories and experience the city to delight in the culinary delights of Lucknow.
