Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists equally swearing by its superb cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a Creative City of Gastronomy – adding it to a exclusive list of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a worldwide network of over 400 metropolises across over 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The honor "stands as proof of its centuries-old culinary traditions and vibrant culinary scene," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected 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 time-honored city arrives as hardly a shock to its inhabitants or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and diverse city – the administrative center of India's biggest state – is now in the limelight for what has always characterized its essence: an immense devotion for food.
"'The day's menu, the method of preparation' is a continued dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, refined, and raised to sublime levels in their opulent kitchens.
These royal kitchens were hubs of gastronomic creativity, blending Iranian and native 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. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, 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-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates 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
Almost on countless corners, there are little shops and carts – little-known treasures that are extremely favored by the locals.
In the city center of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns covered in freshly churned white butter.
To start the day, one can head to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 presents remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however say that their younger generation are unwilling to master the craft.
A celebrity chef from Lucknow has often said that the city's rich 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 generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will inspire more people worldwide to learn these narratives and visit the city to delight in the food wonders of Lucknow.
