Lucknow's Famous Foods: A Gastronomic Journey into the City's History
Photo by Shreyak Singh on Unsplash
Lucknow, the cultural capital of Uttar Pradesh, is renowned not only for its architectural marvels and rich heritage but also for its mouthwatering culinary delights. The city's cuisine is a reflection of its glorious past, with a fusion of flavours and techniques influenced by the Mughals, Awadhi rulers, and Persian influences. Let's embark on a gastronomic journey and explore the famous foods of Lucknow, along with the captivating history behind each delectable dish.
Lucknowi Biryani
The Lucknowi Biryani is a staple dish in Lucknow and the pinnacle of culinary brilliance. This flavorful rice dish has its origins in the Awadhi royal kitchens, where it was created to please the nawabs' discerning palates. The meal combines tender meat (often chicken or mutton), aromatic long-grain Basmati rice, and a subtle blend of herbs and spices. The "dum pukht" cooking method, in which the meat and rice are piled and cooked slowly in a sealed pot, is what makes Lucknowi Biryani special. This method allows the flavours to meld and creates a tantalisingly flavoured biryani.
Galouti Kebab
Galouti Kebab, which translates to "melt-in-the-mouth," is a gastronomic treasure that was created in the kitchens of the nawabs of Lucknow. The history of these delicious kebabs is fascinating. It is reported that these kebabs were made for the elderly nawab Wajid Ali Shah by renowned chef Haji Mohammad Fakr-e-Alam. The pleasure of kebabs was still something the nawab craved despite losing his teeth. To make his wish come true, Haji Mohammad created a kebab recipe utilising finely minced meat (often lamb or beef) mixed with over 100 savoury spices and a chef-only secret ingredient. Then, these kebabs are pan-fried to perfection on a griddle, producing a wonderful texture and a burst of flavours with each bite.
Tunday Kebab
A famous culinary invention that has come to represent Lucknow's cuisine is the tunday kebab. The lore around these kebabs originated in the 19th century. According to legend, Haji Murad Ali, the man who started Tunday Kebabi, was a talented chef who had lost one arm. Despite his disability, he perfected the art of creating tender kebabs that would easily "break" apart (tunda). The delicate mincing of flesh (often buffalo meat) and a special combination of spices and herbs are the keys to the succulence of Tunday Kebabs. These kebabs are typically served with mint chutney, onions, and ulte tawa ka paratha (layered bread).
Sheermal
Saffron-infused bread, known as sheermal, has a special position in Lucknow's culinary history. It is thought that Persian cooks who migrated to the Awadhi royal courts brought it with them. The name of the bread is derived from the Persian word "shirin," which means sweet. Flour, milk, ghee, saffron, and sesame or poppy seeds are used to make sheermal. It has a distinctive perfume, a soft texture, and a somewhat sweet flavour from traditionally baked in a tandoor. Sheermal is frequently consumed with kebabs or kormas and elevates the dining experience.
Malai Ki Gilori
A delectable delicacy called Malai Ki Gilori attracts with its ease of preparation and decadent flavours. The word "gilori" means "pouch," and this sugary dessert is created by packing malai (clotted cream) within a tiny, edible silver foil pouch. Saffron, cardamom, and other flavorful spices are added to the malai to create a creamy, rich treat that melts in your lips. Malai Ki Gilori has a long history dating back to the Nawabi era when it was a unique dessert presented at royal banquets.
Nimish:
Nimish, also known as Makhan Malai, is a dessert that embodies the essence of Lucknow's culinary heritage. This delicate dessert is prepared by churning milk overnight and collecting the frothy cream that forms on top. The cream is then flavoured with saffron and cardamom and garnished with pistachios and almonds. Nimish has a light and airy texture, similar to foam, and its flavours are reminiscent of the nawabi era. Traditionally served chilled, Nimish is a delightful way to conclude a meal in Lucknow.
As you traverse the streets of Lucknow, immerse yourself in the city's rich culinary tapestry by indulging in these famous foods. Each dish carries a story that weaves together the grandeur of the nawabs, the culinary skills of master chefs, and the amalgamation of diverse influences. Lucknow's gastronomic delights not only tantalize the taste buds but also transport you to a bygone era of opulence and refinement. So, take a bite of history and savour the flavours that have been cherished for generations in the royal kitchens of Lucknow.
