Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and visitors alike praising its exquisite cuisine.
A Global Honor
Recently, Unesco recognised it as a Creative City of Gastronomy – adding it to a select roster of international urban centers and igniting hopes that it will highlight 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 focused on promoting "innovation as a catalyst of sustainable urban development".
The accolade "stands as proof of its centuries-old culinary traditions and lively culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The recognition for this venerable city is no surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, lively, and eclectic city – the capital of India's largest state – is finally in the spotlight for what has consistently characterized its essence: an profound devotion for food.
"'What's for dinner, how will it be cooked' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, evolved, and taken to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters 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. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
Besides 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 decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are little shops and carts – little-known gems that are immensely popular with the locals.
In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 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).
Safeguarding a Culinary Heritage
The city also offers unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and complicated. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but note that their children are unwilling to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will motivate more people globally to discover these tales and travel to the city to taste the culinary delights of Lucknow.
