Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with inhabitants and tourists alike swearing by its remarkable cuisine.
An International Accolade
In a recent announcement, Unesco designated it as a Creative City of Gastronomy – including it in a exclusive roster of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it enters a global network of over 400 cities across over 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "stands as proof of its deep-rooted culinary traditions and lively gastronomic culture," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city is little surprise to its residents or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, chaotic, and diverse city – the capital of India's largest state – is finally in the spotlight for what has perennially defined its soul: an immense love for food.
"'The day's menu, the method of preparation' is a constant discussion from morning until going to bed in most homes," states a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and taken to sublime levels in their opulent kitchens.
These imperial kitchens were centers of food experimentation, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so fine 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, leisurely heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are small establishments and carts – hidden delights that are extremely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can make their way to a no-frills joint operating in the historic quarter 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 offers remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though say that their younger generation do not want to master the skill.
A celebrity chef from Lucknow has often said that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will encourage more people globally to learn these narratives and experience the city to taste the food wonders of Lucknow.
