Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and tourists equally celebrating its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a select group of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a worldwide network of more than four hundred urban centers across more than 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".
The accolade "demonstrates its profound food heritage and vibrant gastronomic culture," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city arrives as hardly a shock to its inhabitants or passionate food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's biggest state – is now in the limelight for what has consistently defined its heart: an immense passion for food.
"'The day's menu, how should it be prepared' is a ongoing discussion from morning until night in many homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and elevated to sublime levels in their royal kitchens.
These royal kitchens were centers of food experimentation, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the cooks 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 a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and stalls – hidden treasures that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can head to a unpretentious joint located in the historic quarter of Aminabad. Almost 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 presents special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though note that their children are reluctant to take up 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 true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to learn these tales and visit the city to delight in the culinary delights of Lucknow.
