Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and tourists equally swearing by its superb cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a global network of over 400 urban centers across over 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".
The honor "is a testament to its profound gastronomic legacy and lively gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The recognition for this historic city is little surprise to its locals or avid food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO recognition, this beloved, lively, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has always defined its heart: an profound love for food.
"'The day's menu, the method of preparation' is a constant conversation from waking up until night in most homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, perfected, and taken to exquisite levels in their imperial kitchens.
These imperial kitchens were hubs of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are little shops and stalls – hidden treasures that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and demanding. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however express concern that their children do not want to take up the skill.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it among the best 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 lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people worldwide to learn these tales and travel to the city to delight in the food wonders of Lucknow.
