Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and travelers equally celebrating its superb cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a select roster of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a global network of cities cities across over 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The accolade "stands as proof of its deep-rooted culinary traditions and lively gastronomic culture," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally.
A City Defined by Food
The recognition for this historic city is little surprise to its residents or passionate food lovers. Many share the opinion that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and vibrant city – the capital of India's most populous state – is finally in the spotlight for what has perennially shaped its essence: an immense love for food.
"'What will be cooked, how should it be prepared' is a ongoing discussion from waking up until night in many homes," explains a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and raised to sublime levels in their opulent kitchens.
These kitchens of the nobility were centers of culinary innovations, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than 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 gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are tiny kiosks and kiosks – lesser-known treasures that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can head to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and involved. The cook hand-churns 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 line up in historic neighborhoods like Aminabad and Chowk. A number of but say that their children are unwilling to take up the craft.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is hoped, will encourage more people globally to learn these narratives and experience the city to taste the food wonders of Lucknow.
