Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and tourists equally celebrating its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a prestigious list of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a international community of more than four hundred metropolises across more than 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".
The recognition "is a testament to its profound gastronomic legacy and dynamic gastronomic culture," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as little surprise to its locals or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has always characterized its soul: an immense passion for food.
"'What's for dinner, the method of preparation' is a constant conversation from morning until night in many homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, refined, and raised to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of culinary innovations, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are small establishments and kiosks – little-known delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can visit a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is scientific and demanding. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation are unwilling to take up the skill.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will encourage more people around the world to explore these stories and visit the city to savour the gastronomic treasures of Lucknow.
