Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and visitors alike praising its exquisite cuisine.
Worldwide Recognition
Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it becomes part of a worldwide network of cities urban centers across more than 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".
The recognition "stands as proof of its centuries-old food heritage and lively food ecosystem," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.
A City Defined by Food
The recognition for this time-honored city is little surprise to its locals or dedicated food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO designation, this adored, bustling, and vibrant city – the capital of India's largest state – is now in the limelight for what has always shaped its soul: an immense love for food.
"'What will be cooked, how should it be prepared' is a ongoing dialogue from waking up until night in most homes," states a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to sublime levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and stalls – lesser-known delights that are immensely popular with the locals.
In the central district of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can visit a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and involved. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however express concern that their children do not want to learn the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people around the world to explore these tales and visit the city to taste the food wonders of Lucknow.
