Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and visitors equally praising its superb cuisine.
Worldwide Recognition
Recently, Unesco honored it as a Creative City of Gastronomy – adding it to a exclusive group of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a international community of more than four hundred cities across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".
The honor "demonstrates its centuries-old gastronomic legacy and dynamic food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city comes as hardly a shock to its inhabitants or passionate food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, lively, and eclectic city – the administrative center of India's biggest state – is at last in the spotlight for what has consistently shaped its heart: an unparalleled devotion for food.
"'What will be cooked, how will it be cooked' is a continued dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and taken to sublime levels in their opulent kitchens.
These royal kitchens were centers of culinary innovations, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so soft that it needed 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 low, leisurely heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are little shops and kiosks – lesser-known treasures that are immensely popular with the locals.
In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and demanding. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but express concern that their younger generation are unwilling to learn the craft.
A celebrity chef from Lucknow has often said that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is believed, will inspire more people globally to discover these narratives and travel to the city to savour the food wonders of Lucknow.
