Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and visitors alike celebrating its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it enters a global network of cities metropolises across over 100 countries focused on promoting "innovation as a driver of sustainable urban development".
The honor "demonstrates its deep-rooted culinary traditions and lively gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this historic city arrives as no surprise to its residents or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and eclectic city – the capital of India's most populous state – is now in the global gaze for what has always characterized its heart: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a continued discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, perfected, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were centers of food experimentation, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are small establishments and stalls – lesser-known delights that are wildly popular with the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary 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 make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and involved. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though express concern that their children do not want to take up the craft.
A celebrity chef from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is hoped, will encourage more people worldwide to explore these tales and visit the city to savour the gastronomic treasures of Lucknow.
