Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and travelers alike celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a worldwide network of more than four hundred metropolises across more than 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".
The accolade "stands as proof of its profound gastronomic legacy and lively food ecosystem," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is merely 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 accolade for this time-honored city arrives as no surprise to its locals or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, chaotic, and eclectic city – the administrative center of India's largest state – is at last in the spotlight for what has always defined its essence: an immense love for food.
"'The day's menu, how should it be prepared' is a continued discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, evolved, and raised to extraordinary levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are tiny kiosks and carts – little-known treasures that are extremely favored by the locals.
In the central district of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns covered in hand-churned white butter.
To start the day, one can head to a unpretentious joint located in the old city area 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).
Ensuring Legacy Continues
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and complicated. The cook beats the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though note that their younger generation are reluctant to take up the art.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is hoped, will motivate more people worldwide to discover these stories and visit the city to savour the culinary delights of Lucknow.
