Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and visitors equally swearing by its exquisite cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a prestigious roster of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this designation, it enters a global network of over 400 metropolises across over 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".
The accolade "is a testament to its centuries-old culinary traditions and vibrant culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
A City Defined by Food
The honor for this historic city arrives as hardly a shock to its residents or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, chaotic, and diverse city – the capital of India's biggest state – is now in the global gaze for what has always shaped its essence: an profound passion for food.
"'What will be cooked, the method of preparation' is a constant discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and taken to sublime levels in their royal kitchens.
These kitchens of the nobility were centers of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are tiny kiosks and stalls – lesser-known treasures that are immensely loved by the locals.
In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.
To start the day, one can head to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular 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 unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and complicated. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though note that their children are unwilling to master the art.
A celebrity chef from Lucknow has frequently stated 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 occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is anticipated, will motivate more people around the world to learn these narratives and experience the city to delight in the gastronomic treasures of Lucknow.
