Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and tourists alike praising its exquisite cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this status, it joins a worldwide network of cities metropolises across more than 100 countries committed to promoting "innovation as a driver of development that sustains urban life".
The recognition "demonstrates its centuries-old culinary traditions and lively culinary scene," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The honor for this venerable city arrives as little surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's most populous state – is now in the spotlight for what has always defined its essence: an profound devotion for food.
"'What will be cooked, how will it be cooked' is a ongoing dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, evolved, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are little shops and stalls – little-known gems that are extremely popular with the locals.
In the city center of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 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 offers unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and demanding. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are unwilling to take up the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will encourage more people worldwide to discover these tales and experience the city to delight in the gastronomic treasures of Lucknow.
