Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever 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 designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this title, it joins a worldwide network of cities urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".
The accolade "is a testament to its centuries-old food heritage and lively culinary scene," 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 coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The recognition for this venerable city arrives as no surprise to its inhabitants or avid food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, bustling, and diverse city – the capital of India's biggest state – is finally in the limelight for what has perennially characterized its essence: an unparalleled love for food.
"'What's for dinner, the method of preparation' is a constant conversation from morning until night in many homes," states a local cultural expert. "And you are often 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 opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, evolved, and taken to extraordinary levels in their royal kitchens.
These royal kitchens were hubs of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the well-known 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 also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and stalls – hidden treasures that are extremely loved by the locals.
In the central district of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 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 remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and demanding. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are unwilling to master the art.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to explore these stories and visit the city to savour the food wonders of Lucknow.
