Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and visitors equally celebrating its exquisite cuisine.
Worldwide Recognition
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a international community of more than four hundred urban centers across over 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".
The accolade "stands as proof of its profound food heritage and lively food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations internationally.
A City Defined by Food
The recognition for this time-honored city is hardly a shock to its residents or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's most populous state – is now in the limelight for what has always shaped its essence: an immense love for food.
"'The day's menu, the method of preparation' is a constant discussion from waking up until night in many homes," states a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, evolved, and taken to exquisite levels in their opulent kitchens.
These kitchens of the nobility were hubs of culinary innovations, 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. The story goes that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the biggest 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 closed with dough.
Beyond Kebabs and Biryani
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 decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are tiny kiosks and stalls – little-known treasures that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can make their way to a simple joint operating in the historic quarter 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).
Safeguarding a Culinary Heritage
The city also boasts special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and complicated. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however say that their younger generation do not want to take up the art.
A renowned chef from Lucknow has often said that the city's profound food legacy positions 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 create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is believed, will motivate more people around the world to learn these tales and experience the city to savour the food wonders of Lucknow.
