Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and travelers alike celebrating its exquisite cuisine.
An International Accolade
In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a select roster of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a international community of cities cities across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "is a testament to its profound food heritage and lively culinary scene," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.
A City Defined by Food
The accolade for this time-honored city arrives as hardly a shock to its inhabitants or avid food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and diverse city – the administrative center of India's most populous state – is now in the limelight for what has consistently shaped its soul: an immense devotion for food.
"'The day's menu, how should it be prepared' is a continued dialogue from morning until night in most homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, perfected, and raised to extraordinary levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and stalls – little-known treasures that are wildly loved by the locals.
In the central district of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, 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 special treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and demanding. The cook whisks the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though note that their younger generation are reluctant to learn the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it among the best 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 under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The global recognition, it is believed, will motivate more people worldwide to discover these tales and experience the city to savour the food wonders of Lucknow.
