Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and tourists equally swearing by its exquisite cuisine.
Worldwide Recognition
Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a worldwide network of over 400 urban centers across over 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The accolade "is a testament to its profound gastronomic legacy and lively culinary scene," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The accolade for this venerable city comes as hardly a shock to its inhabitants or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, chaotic, and vibrant city – the capital of India's most populous state – is at last in the spotlight for what has perennially shaped its essence: an unparalleled passion for food.
"'What will be cooked, how will it be cooked' is a constant discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, perfected, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are tiny kiosks and kiosks – lesser-known treasures that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and complicated. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but say that their children do not want to learn the art.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The global recognition, it is anticipated, will motivate more people globally to discover these tales and experience the city to savour the gastronomic treasures of Lucknow.
