Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and tourists equally celebrating its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a exclusive list of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a global network of more than four hundred urban centers across more than 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".
The accolade "demonstrates its profound food heritage and dynamic culinary scene," according to a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as hardly a shock to its inhabitants or avid food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO accolade, this beloved, lively, and vibrant city – the capital of India's largest state – is finally in the limelight for what has always shaped its soul: an immense devotion for food.
"'What will be cooked, how should it be prepared' is a ongoing dialogue from waking up until night in many homes," states a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, perfected, and elevated to extraordinary levels in their royal kitchens.
These imperial kitchens were centers of food experimentation, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw 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 gentle, slow heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also built up a collection 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are little shops and kiosks – lesser-known gems that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can head to a simple joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is scientific and involved. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their children are unwilling to learn the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is hoped, will inspire more people around the world to learn these tales and visit the city to savour the gastronomic treasures of Lucknow.
