Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and visitors equally swearing by its superb cuisine.
A Global Honor
Last month, UNESCO designated it as a Creative City of Gastronomy – including it in a exclusive group of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of cities urban centers across more than 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".
The honor "stands as proof of its profound food heritage and dynamic culinary scene," as stated 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 find a place in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city arrives as hardly a shock to its inhabitants or avid food lovers. Many share the view that it is "better late than never".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the capital of India's biggest state – is at last in the limelight for what has consistently defined its heart: an immense love for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from waking up until night in most homes," states a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were epicenters of culinary innovations, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with dough.
A Diverse Culinary Landscape
Apart from the obvious 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 sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are small establishments and kiosks – little-known treasures 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 legendary tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can visit a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and complicated. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation do not want to learn the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is believed, will motivate more people around the world to explore these tales and visit the city to taste the gastronomic treasures of Lucknow.
