Delectable kebabs, scented biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and visitors equally praising its exquisite cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a international community of over 400 metropolises across over 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The honor "demonstrates its centuries-old food heritage and dynamic culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers internationally.
A City Defined by Food
The honor for this historic city is hardly a shock to its inhabitants or avid food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, chaotic, and vibrant city – the administrative center of India's largest state – is at last in the spotlight for what has always shaped its essence: an profound devotion for food.
"'The day's menu, how should it be prepared' is a ongoing conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, refined, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were epicenters of food experimentation, fusing 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. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs 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.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also developed 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 Baniya community's cuisine doesn't just celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are little shops and stalls – hidden gems that are extremely loved by the locals.
In the central district of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and complicated. The cook 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 historic neighborhoods like Aminabad and Chowk. Some but express concern that their younger generation are unwilling to learn the art.
A celebrity chef from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will motivate more people worldwide to discover these tales and travel to the city to savour the culinary delights of Lucknow.
