Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and visitors equally swearing by its exquisite cuisine.
Worldwide Recognition
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it joins a global network of cities cities across over 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".
The accolade "is a testament to its profound culinary traditions and lively culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.
A City Defined by Food
The honor for this historic city comes as no surprise to its locals or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, bustling, and eclectic city – the administrative center of India's most populous state – is now in the spotlight for what has perennially shaped its soul: an immense passion for food.
"'What will be cooked, the method of preparation' is a ongoing conversation from morning until night in most homes," notes a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, refined, and taken to sublime levels in their royal kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, fusing Persian and local 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 cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are little shops and kiosks – lesser-known delights that are extremely popular with the locals.
In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can head to 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 freshly fried 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 airy dessert savored in the winter. The process of making it is scientific and complicated. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but note that their children are unwilling to take up the craft.
A celebrity chef from Lucknow has noted that the city's profound food legacy places 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 generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is believed, will inspire more people globally to learn these tales and visit the city to taste the gastronomic treasures of Lucknow.
