Delectable kebabs, scented biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and travelers equally celebrating its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a select list of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this designation, it joins a worldwide network of more than four hundred cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The accolade "demonstrates its centuries-old food heritage and dynamic gastronomic culture," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
A City Defined by Food
The recognition for this historic city is little surprise to its locals or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this beloved, chaotic, and eclectic city – the administrative center of India's largest state – is at last in the spotlight for what has perennially characterized its essence: an immense devotion for food.
"'The day's menu, how should it be prepared' is a continued dialogue from waking up until night in many homes," states a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, perfected, and taken to exquisite levels in their imperial kitchens.
These royal kitchens were hubs of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are small establishments and carts – little-known delights that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can visit a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and involved. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to learn the craft.
A renowned chef from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is believed, will encourage more people worldwide to learn these narratives and experience the city to taste the culinary delights of Lucknow.
