Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and tourists alike praising its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a global network of more than four hundred metropolises across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".
The accolade "stands as proof of its centuries-old gastronomic legacy and lively culinary scene," according to 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 find a place in this highly sought-after list of seventy urban centers around the world.
A City Defined by Food
The accolade for this historic city comes as hardly a shock to its locals or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this beloved, chaotic, and vibrant city – the capital of India's largest state – is at last in the spotlight for what has consistently defined its essence: an immense devotion for food.
"'What's for dinner, how will it be cooked' is a continued dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, evolved, and raised to extraordinary levels in their royal kitchens.
These kitchens of the nobility were hubs of food experimentation, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are tiny kiosks and kiosks – little-known delights that are immensely favored by the locals.
In the central district of Hazratganj, throngs of people start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and demanding. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however note that their younger generation are reluctant to master the skill.
A celebrity chef from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to learn these narratives and experience the city to savour the culinary delights of Lucknow.
