Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and tourists alike celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – including it in a exclusive group of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this status, it enters a worldwide network of cities urban centers across over 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".
The accolade "is a testament to its profound culinary traditions and lively gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as no surprise to its locals or dedicated food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the administrative center of India's biggest state – is finally in the limelight for what has consistently shaped its essence: an immense passion for food.
"'What's for dinner, the method of preparation' is a continued discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, perfected, and taken to sublime levels in their royal kitchens.
These imperial kitchens were epicenters of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also developed a vast array 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 also a vegetarian's paradise.
The local Baniya community's cuisine not only showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are little shops and carts – little-known gems that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns lathered 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 established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
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 scientific and demanding. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but say that their children are reluctant to learn the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is believed, will encourage more people globally to learn these tales and travel to the city to savour the food wonders of Lucknow.
