Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors alike swearing by its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it enters a global network of more than four hundred cities across over 100 countries focused on promoting "innovation as a driver of development that sustains urban life".
The recognition "demonstrates its profound gastronomic legacy and lively food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city comes as hardly a shock to its residents or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has always defined its essence: an unparalleled passion for food.
"'The day's menu, how will it be cooked' is a continued discussion from waking up until night in many homes," notes a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, refined, and elevated to extraordinary levels in their opulent kitchens.
These imperial kitchens were centers of food experimentation, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and kiosks – little-known gems that are immensely popular with the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can visit a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their younger generation are reluctant to master the craft.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is believed, will inspire more people around the world to discover these stories and visit the city to taste the culinary delights of Lucknow.
