Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with locals and travelers equally praising its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a international community of over 400 cities across more than 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".
The honor "is a testament to its profound gastronomic legacy and lively gastronomic culture," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this historic city comes as no surprise to its inhabitants or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and diverse city – the capital of India's most populous state – is finally in the global gaze for what has perennially characterized its soul: an profound passion for food.
"'The day's menu, how should it be prepared' is a constant dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and raised to extraordinary levels in their royal kitchens.
These kitchens of the nobility were centers of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks also built up a vast array 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 haven for vegetarians.
The local Baniya community's cuisine not only showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are tiny kiosks and kiosks – hidden treasures that are wildly loved by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can head to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and complicated. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but note that their children do not want to take up the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people around the world to discover these stories and visit the city to savour the culinary delights of Lucknow.
