Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and visitors equally swearing by its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a select list of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a global network of cities cities across more than 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".
The accolade "demonstrates its centuries-old culinary traditions and vibrant gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city arrives as hardly a shock to its locals or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has consistently shaped its heart: an immense devotion for food.
"'What's for dinner, the method of preparation' is a constant discussion from waking up until night in many homes," explains a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and taken to exquisite levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, blending Iranian and indigenous 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. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are tiny kiosks and carts – little-known delights that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and complicated. The vendor hand-churns 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 historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation are unwilling to learn the craft.
A celebrity chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to learn these stories and travel to the city to savour the food wonders of Lucknow.
