Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists equally praising its remarkable cuisine.
An International Accolade
Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it joins a international community of more than four hundred metropolises across more than 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".
The honor "demonstrates its centuries-old culinary traditions and vibrant culinary scene," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city comes as no surprise to its inhabitants or dedicated food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and diverse city – the administrative center of India's biggest state – is now in the global gaze for what has consistently defined its essence: an unparalleled devotion for food.
"'The day's menu, how will it be cooked' is a constant discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – 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, refined, and raised to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are small establishments and kiosks – little-known treasures that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can head to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is precise and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though say that their children are reluctant to learn the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will encourage more people around the world to explore these narratives and visit the city to savour the gastronomic treasures of Lucknow.
