Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and visitors equally celebrating its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a select list of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a global network of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".
The accolade "demonstrates its centuries-old culinary traditions and dynamic gastronomic culture," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The accolade for this time-honored city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO recognition, this cherished, bustling, and eclectic city – the administrative center of India's largest state – is now in the limelight for what has perennially defined its heart: an profound love for food.
"'What will be cooked, how will it be cooked' is a continued discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, evolved, and raised to exquisite levels in their imperial kitchens.
These imperial kitchens were epicenters of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 not only celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and stalls – little-known gems that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular 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 frothy dessert found in the winter. The method of making it is scientific and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their children are unwilling to master the skill.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is believed, will encourage more people globally to explore these tales and experience the city to taste the culinary delights of Lucknow.
