Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and visitors alike swearing by its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – adding it to a prestigious roster of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it joins a global network of cities cities across over 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".
The honor "demonstrates its deep-rooted food heritage and lively gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The recognition for this venerable city is hardly a shock to its inhabitants or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, lively, and diverse city – the capital of India's most populous state – is at last in the limelight for what has consistently characterized its soul: an profound devotion for food.
"'The day's menu, how will it be cooked' is a constant conversation from morning until night in most homes," states a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to exquisite levels in their imperial kitchens.
These royal kitchens were epicenters of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
Besides 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 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 celebrates local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are little shops and kiosks – little-known treasures that are wildly popular with the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and involved. The cook whisks the milk and then exposes it at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but note that their younger generation are unwilling to learn the craft.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it among the best 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 – crafted by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people around the world to discover these stories and experience the city to delight in the gastronomic treasures of Lucknow.
