Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists equally celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – placing it on a select group of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a worldwide network of over 400 metropolises across more than 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The accolade "is a testament to its deep-rooted culinary traditions and vibrant gastronomic culture," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as no surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this beloved, lively, and vibrant city – the administrative center of India's biggest state – is finally in the limelight for what has consistently shaped its soul: an immense love for food.
"'What's for dinner, how will it be cooked' is a constant discussion from morning until night in many homes," states a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, evolved, and raised to exquisite levels in their opulent kitchens.
These royal kitchens were centers of culinary innovations, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and 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 pot's lid securely closed with dough.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only showcases seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and carts – lesser-known treasures that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can make their way to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but note that their younger generation are unwilling to learn the craft.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people around the world to discover these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
