Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and visitors equally celebrating its superb cuisine.
An International Accolade
In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it enters a global network of over 400 metropolises across over 100 countries focused on promoting "creativity as a key factor of sustainable urban development".
The recognition "is a testament to its profound gastronomic legacy and dynamic 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 earn a spot in this highly sought-after list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as little surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and vibrant city – the administrative center of India's largest state – is finally in the limelight for what has consistently shaped its heart: an profound devotion for food.
"'The day's menu, the method of preparation' is a constant dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its historic opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, evolved, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also developed a repertoire 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 haven for vegetarians.
The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are tiny kiosks and kiosks – little-known treasures that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can visit a no-frills joint situated in the old city area 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).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and complicated. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation do not want to master the craft.
A renowned chef from Lucknow has often said that the city's rich food legacy places 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 build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is hoped, will motivate more people around the world to discover these stories and experience the city to savour the gastronomic treasures of Lucknow.
