Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and visitors equally celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a select list of global cities and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it enters a global network of over 400 cities across over 100 countries committed to promoting "innovation as a driver of sustainable urban development".
The honor "demonstrates its profound food heritage and vibrant gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.
A City Defined by Food
The recognition for this venerable city is hardly a shock to its inhabitants or passionate food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, lively, and diverse city – the administrative center of India's largest state – is finally in the global gaze for what has consistently characterized its essence: an profound passion for food.
"'The day's menu, how should it be prepared' is a continued conversation from morning until night in many homes," states a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, perfected, and elevated to sublime levels in their imperial kitchens.
These imperial kitchens were epicenters of food experimentation, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the culinary masters also developed 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 also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are tiny kiosks and kiosks – hidden delights that are immensely popular with the locals.
In the central district of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with fluffy buns slathered with hand-churned white butter.
To start the day, one can visit a no-frills joint located in the historic quarter of Aminabad. Nearly 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 unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and complicated. The cook beats the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their younger generation are reluctant to learn the art.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will motivate more people globally to discover these narratives and visit the city to taste the food wonders of Lucknow.
