Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and visitors equally celebrating its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a international community of cities metropolises across over 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".
The honor "demonstrates its deep-rooted food heritage and lively gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as little surprise to its residents or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, lively, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has always characterized its soul: an profound devotion for food.
"'The day's menu, how will it be cooked' is a ongoing dialogue from morning until night in most homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its historic opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, perfected, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were centers of culinary innovations, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are little shops and stalls – lesser-known gems that are immensely loved by the locals.
In the central district of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can make their way to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and complicated. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation do not want to learn the craft.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to discover these stories and experience the city to savour the culinary delights of Lucknow.
