Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and tourists equally praising its remarkable cuisine.
A Global Honor
Last month, Unesco designated it as a Creative City of Gastronomy – placing it on a select list of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a global network of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a catalyst of city development that is sustainable".
The recognition "is a testament to its centuries-old gastronomic legacy and vibrant culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities worldwide.
A City Defined by Food
The honor for this venerable city comes as little surprise to its locals or dedicated food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO accolade, this cherished, lively, and eclectic city – the capital of India's biggest state – is now in the limelight for what has always defined its essence: an unparalleled love for food.
"'What will be cooked, the method of preparation' is a continued discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious 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 sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and kiosks – lesser-known treasures that are wildly favored by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns covered in hand-churned white butter.
In the morning, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand 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 available in the winter. The process of making it is intricate and involved. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however express concern that their children are unwilling to learn the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur 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 worldwide honor, it is believed, will encourage more people globally to discover these tales and experience the city to delight in the gastronomic treasures of Lucknow.
