Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and travelers alike swearing by its superb cuisine.
Worldwide Recognition
Last month, UNESCO designated it as a Creative City of Gastronomy – including it in a select roster of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a international community of over 400 urban centers across more than 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The honor "is a testament to its centuries-old culinary traditions and lively culinary scene," according to a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as hardly a shock to its locals or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, bustling, and eclectic city – the administrative center of India's most populous state – is finally in the limelight for what has always defined its essence: an immense passion for food.
"'The day's menu, the method of preparation' is a continued conversation from waking up until night in most homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, evolved, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of 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 prepared on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are little shops and stalls – lesser-known treasures that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and demanding. The artisan hand-churns the milk and then exposes it 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. A number of but say that their children are reluctant to take up the skill.
A celebrity chef from Lucknow has noted that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is believed, will motivate more people worldwide to explore these stories and experience the city to savour the gastronomic treasures of Lucknow.
