Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and travelers equally celebrating its exquisite cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it enters a global network of cities urban centers across over 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".
The recognition "is a testament to its deep-rooted gastronomic legacy and lively food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The recognition for this venerable city comes as hardly a shock to its residents or avid food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and eclectic city – the capital of India's biggest state – is at last in the spotlight for what has consistently defined its heart: an profound love for food.
"'The day's menu, the method of preparation' is a ongoing discussion from waking up until night in many homes," explains a local cultural expert. "And you are truly assessed by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were centers of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the biggest 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 tightly sealed with dough.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are small establishments and stalls – lesser-known treasures that are immensely loved by the locals.
In the central district of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns lathered with hand-churned white butter.
To start the day, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though say that their children do not want to master the skill.
A celebrity chef from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is anticipated, will inspire more people worldwide to explore these narratives and experience the city to delight in the culinary delights of Lucknow.
