On World Cities Day, October 31, Lucknow became India’s second city after Hyderabad to be recognised by UNESCO as a Creative City of Gastronomy .
He adds, “For years, Lucknow’s food businesses were almost proudly inward-looking. They had loyal customers, old recipes, familiar neighbourhoods, and very little desire to become anything beyond what they already were. There was charm in that, but there was also hesitation. “Traditional establishments are exploring new locations, better spaces, more thoughtful design and wider audiences. Younger generations stepping into family businesses are asking different questions: Can we expand? Can we package our offerings better? Can we take our food beyond Lucknow? Can a fifty-year-old institution also become a contemporary brand without losing its soul? He adds, “With legacy brands, new restaurants are also becoming more confident about using Lucknow’s food vocabulary in modern ways. At this juncture he spells out the importance of balance. “Growth should not mean polishing away the character that made these places special in the first place. Lucknow spent generations perfecting its food quietly. Perhaps this is the moment when the city finally becomes comfortable telling the world just how good it is. “What I love about Sakhawat Restaurant is its complete lack of pretence. The food has always spoken through technique rather than presentation. For me, Idrees Biryani represents the beautiful chaos of old Lucknow food culture. Their flavours are unapologetic and the experience is about abundance.
During his frequent visits, Brar says he’s noticed this shift. To me, that is the most exciting shift,” he says. People, he says, are “willing to take bigger risks now”. The biryani is direct, bold and deeply personal in its character,” he says and adds, “On the other hand, Mubeen’s Restaurant shows how a traditional establishment can evolve with changing times while holding on to the dishes and flavour memories that made people fall in love with it. On a concluding note, he says, “Lucknow spent generations perfecting its food quietly.
Today, I see that changing.
