Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and tourists equally swearing by its superb cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a prestigious group of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a international community of more than four hundred metropolises across more than 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".
The honor "stands as proof of its deep-rooted food heritage and lively food ecosystem," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of seventy urban centers worldwide.
A City Defined by Food
The accolade for this venerable city is hardly a shock to its residents or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, bustling, and vibrant city – the capital of India's most populous state – is at last in the spotlight for what has always defined its essence: an profound devotion for food.
"'The day's menu, how should it be prepared' is a ongoing dialogue from waking up until night in most homes," states a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were invented, evolved, and taken to exquisite levels in their opulent kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are small establishments and carts – lesser-known treasures that are immensely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is scientific and demanding. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but note that their children are unwilling to take up the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to explore these tales and travel to the city to delight in the food wonders of Lucknow.
