Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with inhabitants and travelers equally praising its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it becomes part of a worldwide network of more than four hundred urban centers across over 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".
The accolade "stands as proof of its deep-rooted food heritage and dynamic culinary scene," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city comes as little surprise to its inhabitants or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO accolade, this beloved, chaotic, and vibrant city – the capital of India's biggest state – is now in the spotlight for what has consistently defined its soul: an immense devotion for food.
"'The day's menu, the method of preparation' is a ongoing conversation from waking up until night in most homes," states a local cultural expert. "And you are actually assessed by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, refined, and taken to sublime levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and carts – lesser-known delights that are extremely popular with the locals.
In the central district of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with fluffy buns lathered 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 set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and involved. The cook beats the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though say that their children are reluctant to master the skill.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people worldwide to discover these stories and visit the city to delight in the gastronomic treasures of Lucknow.
