Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and travelers equally praising its exquisite cuisine.
Worldwide Recognition
Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it enters a worldwide network of cities cities across more than 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".
The accolade "is a testament to its deep-rooted food heritage and lively food ecosystem," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this venerable city arrives as hardly a shock to its locals or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, bustling, and eclectic city – the capital of India's largest state – is finally in the limelight for what has consistently shaped its soul: an profound passion for food.
"'What's for dinner, the method of preparation' is a ongoing conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are truly assessed by the standard 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 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so silky 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 cooked on a low, leisurely heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous 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 sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are little shops and stalls – hidden delights that are extremely loved by the locals.
In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and involved. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however express concern that their younger generation are reluctant to take up the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is believed, will inspire more people around the world to discover these tales and visit the city to savour the culinary delights of Lucknow.
