Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and visitors alike praising its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this status, it enters a worldwide network of cities cities across over 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".
The accolade "demonstrates its deep-rooted gastronomic legacy and dynamic food ecosystem," according to a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this venerable city comes as no surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and eclectic city – the capital of India's most populous state – is finally in the limelight for what has consistently defined its soul: an immense love for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until night in many homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Iranian 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. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the cooks also developed a repertoire 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are small establishments and carts – lesser-known delights that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
In the morning, one can visit a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, 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 boasts special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and complicated. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their children are unwilling to master the skill.
A renowned chef from Lucknow has noted that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to discover these stories and visit the city to savour the gastronomic treasures of Lucknow.
