Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers alike swearing by its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a exclusive group of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it joins a global network of cities cities across more than 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The recognition "is a testament to its centuries-old food heritage and lively gastronomic culture," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities internationally.
An Urban Center with a Culinary Soul
The accolade for this venerable city arrives as hardly a shock to its inhabitants or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, chaotic, and eclectic city – the administrative center of India's most populous state – is at last in the spotlight for what has perennially characterized its essence: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a continued conversation from waking up until night in many homes," notes a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and raised to extraordinary levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are small establishments and carts – hidden gems that are wildly loved by the locals.
In the central district of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can make their way to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and complicated. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however say that their younger generation do not want to take up the skill.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is hoped, will motivate more people around the world to discover these tales and visit the city to taste the culinary delights of Lucknow.
