Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with inhabitants and tourists alike celebrating its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this title, it joins a international community of cities metropolises across over 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The recognition "is a testament to its deep-rooted culinary traditions and lively food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities internationally.
A City Defined by Food
The accolade for this time-honored city is hardly a shock to its locals or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this adored, chaotic, and eclectic city – the administrative center of India's most populous state – is now in the spotlight for what has consistently defined its heart: an profound passion for food.
"'What's for dinner, the method of preparation' is a constant discussion from waking up until night in most homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, refined, and elevated to exquisite levels in their imperial kitchens.
These kitchens of the nobility were centers of culinary innovations, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Apart from the well-known 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 additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and carts – lesser-known treasures that are wildly loved by the locals.
In the central district of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
To start the day, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is scientific and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but express concern that their children do not want to learn the skill.
A well-known culinary expert from Lucknow has noted 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, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people globally to explore these tales and experience the city to delight in the food wonders of Lucknow.
