Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and visitors alike celebrating its superb cuisine.
Worldwide Recognition
Last month, UNESCO honored it as a Creative City of Gastronomy – including it in a select roster of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of cities metropolises across more than 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".
The accolade "stands as proof of its profound culinary traditions and dynamic gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The accolade for this time-honored city arrives as no surprise to its residents or passionate food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and diverse city – the administrative center of India's largest state – is at last in the global gaze for what has always characterized its essence: an profound love for food.
"'The day's menu, how should it be prepared' is a ongoing discussion from waking up until night in most homes," states a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, refined, and taken to sublime levels in their imperial kitchens.
These imperial kitchens were hubs of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the cooks also built up 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are small establishments and carts – hidden delights that are immensely loved by the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
To start the day, one can visit a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is precise and involved. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but say that their children do not want to take up the skill.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will inspire more people globally to discover these stories and experience the city to taste the culinary delights of Lucknow.
