Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists equally celebrating its superb cuisine.
A Global Honor
Last month, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive roster of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it becomes part of a global network of more than four hundred urban centers across over 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".
The recognition "is a testament to its profound gastronomic legacy and vibrant culinary scene," according to a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city is hardly a shock to its residents or avid food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO recognition, this beloved, chaotic, and eclectic city – the administrative center of India's largest state – is at last in the spotlight for what has consistently characterized its heart: an profound love for food.
"'What's for dinner, how should it be prepared' is a ongoing conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were created, perfected, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were epicenters of culinary innovations, blending Iranian and indigenous 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 created. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of 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, slow heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are tiny kiosks and kiosks – little-known delights that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, served in kulhads, along with pillowy soft buns covered in hand-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 highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and complicated. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their younger generation do not want to learn the art.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, 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 lively restaurants, and secret family recipes.
The international acclaim, it is believed, will encourage more people around the world to learn these tales and travel to the city to savour the food wonders of Lucknow.
