Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally praising its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this status, it joins a global network of cities urban centers across more than 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".
The recognition "demonstrates its centuries-old gastronomic legacy and vibrant culinary scene," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities internationally.
A City Defined by Food
The honor for this time-honored city arrives as no surprise to its residents or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this beloved, bustling, and vibrant city – the administrative center of India's largest state – is finally in the spotlight for what has always defined its essence: an unparalleled passion for food.
"'The day's menu, how should it be prepared' is a constant discussion from morning until night in many homes," states a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent 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 food experimentation, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His culinary artists ground 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 cooked on a low, leisurely heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are small establishments and kiosks – hidden delights that are wildly popular with the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 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 presents unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and demanding. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though say that their younger generation are unwilling to master the craft.
A renowned chef from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will motivate more people worldwide to explore these tales and visit the city to taste the gastronomic treasures of Lucknow.
