Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and travelers alike celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – adding it to a exclusive list of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a worldwide network of cities metropolises across over 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".
The honor "demonstrates its deep-rooted gastronomic legacy and lively food ecosystem," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as little surprise to its residents or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, lively, and eclectic city – the administrative center of India's most populous state – is finally in the spotlight for what has perennially shaped its soul: an immense devotion for food.
"'What will be cooked, the method of preparation' is a ongoing discussion from waking up until night in many homes," states a local cultural expert. "And you are often evaluated by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, refined, and taken to extraordinary levels in their opulent kitchens.
These imperial kitchens were hubs of culinary innovations, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known 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 rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are little shops and stalls – lesser-known treasures that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can visit a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and complicated. The cook beats the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though say that their children do not want to take up the art.
A renowned chef from Lucknow has noted that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will motivate more people worldwide to explore these tales and travel to the city to savour the food wonders of Lucknow.
