Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and visitors alike praising its exquisite cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a worldwide network of more than four hundred cities across more than 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".
The honor "demonstrates its profound gastronomic legacy and vibrant food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers internationally.
A City Defined by Food
The accolade for this time-honored city comes as little surprise to its inhabitants or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, chaotic, and eclectic city – the capital of India's most populous state – is finally in the spotlight for what has perennially shaped its essence: an unparalleled passion for food.
"'What will be cooked, how should it be prepared' is a ongoing discussion from morning until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, evolved, and raised to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich 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 haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are little shops and stalls – hidden delights that are wildly popular with the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
For breakfast, one can visit a unpretentious joint situated 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).
Preserving Tradition for the Future
The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and involved. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however say that their children do not want to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to learn these stories and experience the city to delight in the culinary delights of Lucknow.
