Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists alike swearing by its remarkable cuisine.
An International Accolade
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a global network of cities urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "demonstrates its deep-rooted gastronomic legacy and dynamic food ecosystem," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers around the world.
A City Defined by Food
The recognition for this venerable city is little surprise to its residents or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this adored, bustling, and diverse city – the capital of India's most populous state – is at last in the limelight for what has always characterized its heart: an immense devotion for food.
"'What will be cooked, how should it be prepared' is a continued 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 emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and taken to extraordinary levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, blending Iranian and native 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 invented to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are small establishments and kiosks – little-known treasures that are extremely favored by the locals.
In the city center of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns covered in freshly churned white butter.
To start the day, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after 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 remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and demanding. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but note that their younger generation are reluctant to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is anticipated, will motivate more people globally to learn these tales and visit the city to savour the culinary delights of Lucknow.
