Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and visitors equally swearing by its remarkable cuisine.
Worldwide Recognition
In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a international community of over 400 cities across more than 100 countries committed to promoting "innovation as a catalyst of development that sustains urban life".
The honor "stands as proof of its deep-rooted culinary traditions and lively gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers around the world.
A City Defined by Food
The recognition for this venerable city is little surprise to its locals or passionate food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and vibrant city – the capital of India's most populous state – is now in the global gaze for what has consistently characterized its essence: an unparalleled devotion for food.
"'What will be cooked, the method of preparation' is a constant conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and elevated to sublime levels in their royal kitchens.
These royal kitchens were centers of culinary innovations, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy 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 haven for vegetarians.
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 – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are little shops and carts – hidden delights that are extremely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can visit a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and involved. The vendor whisks the milk and then sets it out at night, allowing the dew 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 express concern that their younger generation are reluctant to master the craft.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is hoped, will encourage more people around the world to discover these stories and travel to the city to taste the culinary delights of Lucknow.
