Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike praising its remarkable cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it enters a international community of cities urban centers across more than 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The recognition "is a testament to its profound culinary traditions and vibrant gastronomic culture," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The recognition for this time-honored city is hardly a shock to its residents or passionate food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, lively, and eclectic city – the capital of India's largest state – is now in the spotlight for what has always defined its heart: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a continued discussion from waking up until night in most homes," states a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, evolved, and taken to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, blending Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the cooks also developed a vast array 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 vegetarian's paradise.
The local Baniya community's cuisine not only showcases seasonal produce 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
Almost on every corner, there are small establishments and carts – lesser-known gems that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can head to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and complicated. The vendor beats the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however say that their children are unwilling to learn the art.
A renowned chef from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will inspire more people worldwide to discover these narratives and travel to the city to delight in the culinary delights of Lucknow.
