Delectable kebabs, scented biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike celebrating its superb cuisine.
Worldwide Recognition
In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – including it in a exclusive roster of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this status, it joins a international community of over 400 cities across more than 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The recognition "stands as proof of its centuries-old gastronomic legacy and vibrant gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The honor for this time-honored city is hardly a shock to its residents or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently characterized its soul: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a constant dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and raised to extraordinary levels in their opulent kitchens.
These royal kitchens were centers of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But arguably 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 container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and carts – lesser-known gems that are immensely loved by the locals.
In the central district of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can head to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and involved. The cook whisks the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their children are reluctant to take up the skill.
A renowned chef from Lucknow has noted that the city's immense 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 create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is hoped, will inspire more people around the world to learn these tales and visit the city to savour the culinary delights of Lucknow.
