Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and tourists equally praising its superb cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a exclusive list of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it joins a worldwide network of cities metropolises across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The honor "demonstrates its profound gastronomic legacy and dynamic food ecosystem," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city is little surprise to its inhabitants or avid food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's most populous state – is at last in the limelight for what has perennially shaped its heart: an immense love for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from waking up until night in many homes," states a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and taken to sublime levels in their royal kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the well-known 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 just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and kiosks – hidden gems that are wildly loved by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with fluffy buns covered in hand-churned white butter.
For breakfast, one can make their way to a simple joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and demanding. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though express concern that their younger generation do not want to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is anticipated, will inspire more people globally to discover these tales and visit the city to savour the gastronomic treasures of Lucknow.
