Delectable kebabs, scented 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 alike praising its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it enters a global network of cities urban centers across over 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".
The accolade "demonstrates its profound gastronomic legacy and lively gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city comes as little surprise to its locals or passionate food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO recognition, this beloved, chaotic, and vibrant city – the administrative center of India's most populous state – is now in the limelight for what has consistently shaped its essence: an unparalleled devotion for food.
"'What's for dinner, the method of preparation' is a continued dialogue from morning until night in most homes," states a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and raised to exquisite levels in their royal kitchens.
These imperial kitchens were centers of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are tiny kiosks and kiosks – hidden gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however express concern that their younger generation do not want to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will encourage more people globally to explore these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.
