Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and tourists equally swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select roster of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this status, it enters a worldwide network of more than four hundred urban centers across more than 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".
The honor "is a testament to its deep-rooted culinary traditions and vibrant gastronomic culture," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.
A City Defined by Food
The accolade for this time-honored city comes as no surprise to its residents or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, chaotic, and eclectic city – the capital of India's largest state – is at last in the limelight for what has always characterized its soul: an unparalleled love for food.
"'The day's menu, the method of preparation' is a constant dialogue from waking up until night in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, evolved, and raised to sublime levels in their royal kitchens.
These imperial kitchens were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are tiny kiosks and kiosks – hidden treasures that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a famous 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.
For breakfast, one can make their way to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and demanding. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their children are reluctant to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to learn these stories and travel to the city to taste the food wonders of Lucknow.
