Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and visitors alike celebrating its remarkable cuisine.
A Global Honor
Last month, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a global network of cities cities across more than 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The recognition "is a testament to its centuries-old gastronomic legacy and vibrant food ecosystem," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city comes as no surprise to its locals or passionate food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, lively, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has perennially defined its essence: an unparalleled passion for food.
"'What's for dinner, how will it be cooked' is a continued discussion from waking up until night in most homes," states a local cultural expert. "And you are often 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 popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and raised to sublime levels in their opulent kitchens.
These royal kitchens were hubs of gastronomic creativity, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so fine 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 pot's lid tightly sealed with a flour paste.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also created a vast array 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and kiosks – hidden gems that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can head to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is intricate and involved. The cook beats the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however say that their children are unwilling to master the craft.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is hoped, will inspire more people worldwide to explore these tales and visit the city to delight in the culinary delights of Lucknow.
