Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and visitors alike praising its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a select group of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a international community of more than four hundred urban centers across more than 100 countries committed to promoting "innovation as a driver of city development that is sustainable".
The recognition "is a testament to its deep-rooted culinary traditions and dynamic food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers internationally.
A City Defined by Food
The recognition for this time-honored city arrives as little surprise to its locals or dedicated food lovers. Many echo the view that it is "better late than never".
With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's largest state – is now in the limelight for what has perennially characterized its heart: an profound devotion for food.
"'What's for dinner, how will it be cooked' is a constant dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, perfected, and taken to exquisite levels in their opulent kitchens.
These imperial kitchens were centers of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was created 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 fine that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and carts – hidden treasures that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, served in kulhads, along with fluffy buns covered in hand-churned white butter.
To start the day, one can head to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and involved. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their younger generation are reluctant to take up the art.
A celebrity chef from Lucknow has noted that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is anticipated, will inspire more people globally to explore these narratives and experience the city to taste the culinary delights of Lucknow.
