Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and tourists equally praising its remarkable cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it enters a worldwide network of cities cities across over 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".
The recognition "demonstrates its centuries-old food heritage and lively culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 cities internationally.
An Urban Center with a Culinary Soul
The recognition for this historic city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many share the view that it is "better late than never".
With the UNESCO designation, this adored, bustling, and diverse city – the administrative center of India's biggest state – is at last in the spotlight for what has always defined its essence: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a constant conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, evolved, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, fusing Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are little shops and kiosks – lesser-known delights that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can visit a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and complicated. The cook beats the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation do not want to take up the craft.
A celebrity chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to learn these tales and experience the city to taste the food wonders of Lucknow.
