Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and visitors alike celebrating its exquisite cuisine.
An International Accolade
In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – including it in a exclusive roster of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a international community of more than four hundred cities across more than 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".
The honor "is a testament to its profound gastronomic legacy and vibrant gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this historic city is little surprise to its locals or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, lively, and diverse city – the capital of India's most populous state – is now in the spotlight for what has consistently characterized its essence: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a ongoing discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, perfected, and raised to sublime levels in their imperial kitchens.
These imperial kitchens were epicenters of food experimentation, fusing Persian and local 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 galouti kebab was invented to feed an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are small establishments and carts – hidden delights that are wildly popular with the locals.
In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, 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 boasts unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and demanding. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but note that their children do not want to master the skill.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is hoped, will motivate more people around the world to explore these stories and visit the city to taste the food wonders of Lucknow.
