Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and tourists equally celebrating its exquisite cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a select group of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a international community of cities urban centers across more than 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".
The accolade "is a testament to its profound gastronomic legacy and dynamic gastronomic culture," according to 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 secure a position in this highly sought-after list of 70 cities worldwide.
A City Defined by Food
The honor for this venerable city arrives as little surprise to its locals or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, chaotic, and eclectic city – the administrative center of India's largest state – is now in the limelight for what has consistently defined its essence: an unparalleled love for food.
"'The day's menu, how will it be cooked' is a constant dialogue from waking up until night in many homes," states a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, refined, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were centers of culinary innovations, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are little shops and stalls – hidden gems that are immensely favored by the locals.
In the city center of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was established, 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 presents special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and complicated. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however say that their children do not want to take up the art.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will inspire more people worldwide to explore these tales and travel to the city to savour the culinary delights of Lucknow.
