Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and tourists equally praising its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it enters a worldwide network of cities urban centers across over 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".
The accolade "demonstrates its deep-rooted food heritage and lively food ecosystem," according to a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The recognition for this venerable city is hardly a shock to its residents or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, chaotic, and eclectic city – the administrative center of India's biggest state – is at last in the spotlight for what has consistently characterized its essence: an profound devotion for food.
"'What will be cooked, how should it be prepared' is a constant conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, refined, and elevated to sublime levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are small establishments and stalls – hidden delights that are immensely popular with the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and involved. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their children do not want to master the art.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to explore these stories and experience the city to delight in the gastronomic treasures of Lucknow.
