Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and tourists equally praising its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this status, it joins a worldwide network of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The recognition "stands as proof of its centuries-old gastronomic legacy and vibrant gastronomic culture," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.
A City Defined by Food
The recognition for this venerable city arrives as little surprise to its locals or avid food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and diverse city – the administrative center of India's biggest state – is now in the limelight for what has perennially characterized its heart: an immense love for food.
"'The day's menu, how will it be cooked' is a continued discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, evolved, and raised to exquisite levels in their imperial kitchens.
These imperial kitchens were epicenters of food experimentation, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are tiny kiosks and kiosks – little-known delights that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 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).
Safeguarding a Culinary Heritage
The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and involved. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their younger generation are unwilling to learn the art.
A celebrity chef from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value 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 comes with a history – crafted by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is hoped, will encourage more people worldwide to explore these stories and visit the city to delight in the gastronomic treasures of Lucknow.
