Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – placing it on a exclusive roster of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a worldwide network of cities cities across over 100 countries focused on promoting "innovation as a driver of development that sustains urban life".
The accolade "demonstrates its deep-rooted food heritage and lively gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city comes as hardly a shock to its residents or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO recognition, this cherished, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the limelight for what has always shaped its soul: an profound devotion for food.
"'What's for dinner, how will it be cooked' is a constant conversation from waking up until night in most homes," notes a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich 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 Baniya community's cuisine doesn't just highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are little shops and kiosks – lesser-known delights that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and complicated. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but note that their younger generation do not want to master the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to learn these tales and experience the city to savour the gastronomic treasures of Lucknow.
