Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and visitors alike swearing by its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of cities metropolises across over 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The honor "stands as proof of its profound gastronomic legacy and lively gastronomic culture," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.
A City Defined by Food
The honor for this historic city arrives as hardly a shock to its residents or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, bustling, and diverse city – the capital of India's most populous state – is at last in the global gaze for what has consistently defined its soul: an unparalleled passion for food.
"'The day's menu, how should it be prepared' is a ongoing conversation from morning until night in most homes," states a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, refined, and raised to sublime levels in their imperial kitchens.
These royal kitchens were hubs of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also created a vast array 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 also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are tiny kiosks and stalls – hidden treasures that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, served in kulhads, along with fluffy buns slathered with hand-churned white butter.
To start the day, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and demanding. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though express concern that their children are reluctant to master the craft.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to learn these tales and travel to the city to taste the gastronomic treasures of Lucknow.
