Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and tourists equally praising its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a prestigious roster of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a global network of cities metropolises across over 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "demonstrates its centuries-old culinary traditions and vibrant food ecosystem," as stated 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 prestigious list of 70 global destinations worldwide.
A City Defined by Food
The accolade for this time-honored city comes as hardly a shock to its locals or avid food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, bustling, and eclectic city – the administrative center of India's most populous state – is at last in the limelight for what has consistently defined its heart: an profound devotion for food.
"'What's for dinner, the method of preparation' is a continued discussion from waking up until night in most homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its historic opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and elevated to exquisite levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich 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 Baniya community's cuisine not only showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are little shops and stalls – lesser-known delights that are immensely popular with the locals.
In the central district of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can head to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and involved. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation do not want to learn the craft.
A celebrity 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 real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is believed, will encourage more people globally to learn these narratives and visit the city to savour the gastronomic treasures of Lucknow.
