Mouth-watering kebabs, aromatic biryani, and airy, ethereal 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.
Worldwide Recognition
Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it enters a international community of over 400 cities across more than 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".
The recognition "demonstrates its centuries-old food heritage and lively gastronomic culture," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The accolade for this venerable city comes as little surprise to its residents or passionate food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, chaotic, and eclectic city – the capital of India's largest state – is at last in the limelight for what has always defined its essence: an profound love for food.
"'The day's menu, how should it be prepared' is a continued discussion from waking up until night in most homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, refined, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were hubs of culinary innovations, blending Iranian and native 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 created. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are small establishments and stalls – lesser-known delights that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can visit a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and complicated. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their children are unwilling to master the skill.
A celebrity chef from Lucknow has noted that the city's rich food legacy positions 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 build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is anticipated, will inspire more people globally to discover these stories and travel to the city to taste the food wonders of Lucknow.
