Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers alike praising its remarkable cuisine.
An International Accolade
Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a select roster of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a international community of cities metropolises across more than 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".
The recognition "is a testament to its centuries-old gastronomic legacy and lively culinary scene," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 cities around the world.
An Urban Center with a Culinary Soul
The recognition for this venerable city comes as hardly a shock to its inhabitants or passionate food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and diverse city – the capital of India's largest state – is at last in the limelight for what has always shaped its heart: an unparalleled love for food.
"'The day's menu, how will it be cooked' is a ongoing discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the quality 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 affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and taken to sublime levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the culinary masters 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 not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are little shops and carts – lesser-known delights that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a unpretentious joint situated in the historic quarter 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).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and complicated. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though note that their children are reluctant to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people globally to explore these narratives and experience the city to delight in the food wonders of Lucknow.
