Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and travelers alike praising its superb cuisine.
An International Accolade
In a recent announcement, Unesco designated it as a Creative City of Gastronomy – adding it to a prestigious roster of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a international community of more than four hundred metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "is a testament to its centuries-old food heritage and lively gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city is hardly a shock to its locals or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, lively, and diverse city – the administrative center of India's biggest state – is finally in the limelight for what has perennially shaped its soul: an unparalleled passion for food.
"'What will be cooked, how should it be prepared' is a constant discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, refined, and taken to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the cooks also developed a collection 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 additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and carts – little-known delights that are extremely loved by the locals.
In the central district of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can make their way to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and involved. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but note that their younger generation are unwilling to learn the art.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to explore these tales and experience the city to taste the gastronomic treasures of Lucknow.
