Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and visitors equally celebrating its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a international community of more than four hundred urban centers across more than 100 countries focused on promoting "creativity as a key factor of sustainable urban development".
The recognition "is a testament to its centuries-old gastronomic legacy and dynamic gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.
A City Defined by Food
The honor for this venerable city comes as no surprise to its locals or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's largest state – is now in the limelight for what has perennially characterized its soul: an unparalleled devotion for food.
"'What will be cooked, how will it be cooked' is a constant conversation from waking up until night in many homes," states a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, refined, and taken to exquisite levels in their imperial kitchens.
These royal kitchens were epicenters 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 fashioned. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and 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 gentle, leisurely heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and stalls – hidden gems that are wildly loved by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
In the morning, one can head to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and demanding. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their children are reluctant to learn the art.
A renowned chef from Lucknow has noted that the city's immense 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 under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is hoped, will inspire more people globally to explore these narratives and experience the city to savour the culinary delights of Lucknow.
