Delectable kebabs, scented biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists equally swearing by its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it enters a global network of cities metropolises across over 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".
The honor "demonstrates its centuries-old culinary traditions and dynamic culinary scene," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this venerable city arrives as little surprise to its inhabitants or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the capital of India's biggest state – is at last in the global gaze for what has perennially defined its soul: an unparalleled devotion for food.
"'What will be cooked, how will it be cooked' is a ongoing discussion from morning until night in most homes," states a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and raised to extraordinary levels in their imperial kitchens.
These royal kitchens were centers of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are tiny kiosks and stalls – lesser-known delights that are extremely favored 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 spiced tea with milk, presented in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.
For breakfast, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and involved. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though note that their younger generation are unwilling to master the craft.
A celebrity chef from Lucknow has often said that the city's immense 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 be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to explore these stories and experience the city to savour the gastronomic treasures of Lucknow.
