Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and travelers alike praising its superb cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a global network of over 400 metropolises across more than 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "is a testament to its profound food heritage and vibrant food ecosystem," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities internationally.
An Urban Center with a Culinary Soul
The honor for this time-honored city arrives as hardly a shock to its inhabitants or avid food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and eclectic city – the capital of India's largest state – is at last in the spotlight for what has consistently characterized its heart: an unparalleled devotion for food.
"'What's for dinner, the method of preparation' is a continued dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, refined, and elevated to exquisite levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
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 unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are tiny kiosks and stalls – little-known treasures that are wildly favored by the locals.
In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and demanding. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its unique airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though express concern that their children do not want to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is anticipated, will inspire more people worldwide to explore these stories and visit the city to taste the gastronomic treasures of Lucknow.
