Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and visitors equally swearing by its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a exclusive roster of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a worldwide network of more than four hundred cities across over 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".
The recognition "demonstrates its deep-rooted food heritage and dynamic culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city is no surprise to its residents or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, chaotic, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has consistently characterized its heart: an immense passion for food.
"'The day's menu, how will it be cooked' is a ongoing dialogue from morning until night in many homes," notes a local cultural expert. "And you are often judged by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, refined, and elevated to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were hubs of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the cooks also built up a repertoire 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 additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are tiny kiosks and carts – little-known delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and demanding. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though note that their younger generation do not want to master the craft.
A celebrity chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will motivate more people worldwide to learn these tales and travel to the city to delight in the gastronomic treasures of Lucknow.
