Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and tourists equally praising its remarkable cuisine.
An International Accolade
Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a international community of more than four hundred metropolises across over 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".
The recognition "demonstrates its centuries-old food heritage and lively culinary scene," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this historic city is little surprise to its locals or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, chaotic, and vibrant city – the capital of India's largest state – is finally in the limelight for what has perennially shaped its heart: an profound devotion for food.
"'The day's menu, how should it be prepared' is a constant conversation from morning until going to bed in many homes," states a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were centers of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also developed a collection 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and stalls – lesser-known gems that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can head to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however note that their younger generation do not want to master the art.
A celebrity chef from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to discover these tales and experience the city to delight in the food wonders of Lucknow.
