Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and visitors equally swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a prestigious roster of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a global network of over 400 metropolises across over 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".
The accolade "is a testament to its deep-rooted culinary traditions and dynamic gastronomic culture," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities worldwide.
A City Defined by Food
The recognition for this historic city arrives as hardly a shock to its locals or avid food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's biggest state – is at last in the global gaze for what has consistently characterized its soul: an immense passion for food.
"'What's for dinner, the method of preparation' is a continued conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were centers of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are little shops and carts – hidden delights that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can head to a simple joint located in the old city area of Aminabad. Almost 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 presents special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their younger generation are unwilling to learn the skill.
A celebrity chef from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will inspire more people around the world to explore these stories and travel to the city to taste the gastronomic treasures of Lucknow.
