Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and visitors equally praising its superb cuisine.
Worldwide Recognition
Last month, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it joins a international community of more than four hundred cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The honor "demonstrates its deep-rooted gastronomic legacy and lively gastronomic culture," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The honor for this historic city is no surprise to its residents or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, bustling, and eclectic city – the administrative center of India's most populous state – is at last in the global gaze for what has consistently defined its heart: an immense love for food.
"'What will be cooked, the method of preparation' is a constant conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were conceived, evolved, and taken to exquisite levels in their opulent kitchens.
These imperial kitchens were epicenters of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the greatest 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 sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and kiosks – hidden treasures that are immensely favored by the locals.
In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and involved. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation are reluctant to master the craft.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will encourage more people around the world to discover these narratives and travel to the city to savour the food wonders of Lucknow.
