Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and tourists equally praising its superb cuisine.
A Global Honor
Recently, Unesco recognised it as a Creative City of Gastronomy – adding it to a select roster of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a worldwide network of cities cities across over 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The recognition "stands as proof of its profound food heritage and vibrant food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as little surprise to its inhabitants or passionate food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and vibrant city – the capital of India's most populous state – is at last in the limelight for what has consistently shaped its heart: an unparalleled passion for food.
"'What will be cooked, how will it be cooked' is a ongoing dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and elevated to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and kiosks – little-known gems that are immensely popular with the locals.
In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can head to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and involved. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however say that their children do not want to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will inspire more people around the world to explore these tales and experience the city to taste the culinary delights of Lucknow.
