Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and visitors equally praising its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive roster of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a international community of cities cities across more than 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".
The recognition "stands as proof of its deep-rooted gastronomic legacy and dynamic gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities around the world.
An Urban Center with a Culinary Soul
The honor for this time-honored city arrives as no surprise to its residents or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has always defined its essence: an profound devotion for food.
"'What's for dinner, how should it be prepared' is a ongoing dialogue from waking up until night in most homes," notes a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – 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, evolved, and elevated to extraordinary levels in their royal kitchens.
These royal kitchens were centers of food experimentation, blending 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 developed. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of 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 container's cover tightly closed with dough.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the culinary masters also developed 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 additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are tiny kiosks and carts – little-known gems that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can head to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is intricate and complicated. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their children are reluctant to master the art.
A celebrity chef from Lucknow has often said that the city's immense food legacy positions 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 build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will motivate more people globally to explore these stories and visit the city to savour the food wonders of Lucknow.
