Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and tourists alike praising its remarkable cuisine.
Worldwide Recognition
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it joins a worldwide network of more than four hundred urban centers across over 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".
The recognition "stands as proof of its deep-rooted culinary traditions and vibrant food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this venerable city arrives as hardly a shock to its locals or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, chaotic, and diverse city – the administrative center of India's biggest state – is finally in the spotlight for what has perennially characterized its heart: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a ongoing discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the food 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 lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
In addition to the obvious 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are little shops and stalls – little-known gems that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns covered in hand-churned white butter.
To start the day, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and demanding. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their children do not want to take up the skill.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will inspire more people worldwide to explore these tales and experience the city to delight in the gastronomic treasures of Lucknow.
