Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and visitors alike praising its remarkable cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a international community of more than four hundred cities across over 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".
The accolade "stands as proof of its deep-rooted food heritage and vibrant culinary scene," according to a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city is hardly a shock to its residents or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's largest state – is now in the limelight for what has consistently characterized its heart: an immense passion for food.
"'What will be cooked, the method of preparation' is a ongoing discussion from waking up until night in most homes," explains a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only highlights local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are little shops and stalls – lesser-known delights that are wildly popular with the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can make their way to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation are reluctant to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to explore these stories and travel to the city to delight in the culinary delights of Lucknow.
