Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and tourists alike praising its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it enters a international community of over 400 urban centers across over 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The recognition "demonstrates its deep-rooted culinary traditions and lively food ecosystem," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this beloved, bustling, and eclectic city – the capital of India's most populous state – is finally in the spotlight for what has always defined its essence: an immense passion for food.
"'What's for dinner, how will it be cooked' is a ongoing discussion from waking up until night in many homes," states a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, evolved, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also developed a repertoire 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 doesn't just highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and kiosks – hidden delights that are immensely popular with the locals.
In the central district of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
To start the day, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and involved. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though note that their younger generation do not want to master the craft.
A renowned chef from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is anticipated, will encourage more people globally to discover these tales and visit the city to taste the gastronomic treasures of Lucknow.
