Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with inhabitants and travelers alike praising its exquisite cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a international community of over 400 cities across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "stands as proof of its profound food heritage and lively gastronomic culture," as stated 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 seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is hardly a shock to its residents or dedicated food lovers. Many agree with the view that it is "better late than never".
With the UNESCO recognition, this beloved, bustling, and eclectic city – the administrative center of India's biggest state – is now in the limelight for what has consistently characterized its soul: an immense devotion for food.
"'The day's menu, the method of preparation' is a constant conversation from waking up until night in many homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, perfected, and taken to exquisite levels in their royal kitchens.
These kitchens of the nobility were epicenters of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are tiny kiosks and stalls – lesser-known gems that are immensely 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 spiced tea with milk, presented in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can head to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and demanding. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation do not want to master the art.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will encourage more people worldwide to explore these stories and travel to the city to taste the food wonders of Lucknow.
