Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and visitors equally celebrating its superb cuisine.
Worldwide Recognition
Last month, Unesco honored 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 peerless food. With this designation, it becomes part of a global network of cities cities across more than 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".
The honor "is a testament to its profound gastronomic legacy and dynamic food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city is little surprise to its locals or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and eclectic city – the capital of India's most populous state – is now in the limelight for what has always shaped its heart: an profound love for food.
"'The day's menu, how should it be prepared' is a ongoing discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, perfected, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are tiny kiosks and carts – hidden delights that are immensely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with fluffy buns covered in hand-churned white butter.
To start the day, one can head to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 presents remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and complicated. The vendor 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. Some but express concern that their children do not want to master the art.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.
The global recognition, it is believed, will motivate more people globally to discover these tales and visit the city to taste the food wonders of Lucknow.
