Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and tourists equally praising its superb cuisine.
Worldwide Recognition
Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select roster of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it enters a international community of cities urban centers across over 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "is a testament to its deep-rooted food heritage and lively food ecosystem," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as no surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO designation, this adored, bustling, and diverse city – the administrative center of India's most populous state – is now in the limelight for what has perennially defined its soul: an profound passion for food.
"'The day's menu, the method of preparation' is a ongoing discussion from waking up until night in many homes," states a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, perfected, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was created to cater to an ageing 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 needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
In addition to 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 not only showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are small establishments and carts – lesser-known treasures that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns covered in hand-churned white butter.
To start the day, one can head to a simple joint located 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).
Ensuring Legacy Continues
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation do not want to learn the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is hoped, will motivate more people globally to explore these narratives and travel to the city to delight in the culinary delights of Lucknow.
