Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists alike swearing by its remarkable cuisine.
A Global Honor
In a recent announcement, Unesco designated it as a Creative City of Gastronomy – including it in a prestigious roster of global cities and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a global network of over 400 metropolises across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".
The recognition "stands as proof of its profound gastronomic legacy and vibrant culinary scene," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.
An Urban Center with a Culinary Soul
The recognition for this venerable city comes as little surprise to its residents or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, chaotic, and diverse city – the administrative center of India's largest state – is at last in the limelight for what has always defined its heart: an unparalleled devotion for food.
"'The day's menu, how will it be cooked' is a ongoing conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its historic opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, refined, and raised to sublime levels in their opulent kitchens.
These royal kitchens were epicenters of food experimentation, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Apart from the well-known 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 not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are little shops and carts – little-known treasures that are immensely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
In the morning, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is intricate and demanding. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their younger generation do not want to learn the craft.
A renowned chef from Lucknow has often said that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is anticipated, will inspire more people worldwide to learn these tales and experience the city to delight in the culinary delights of Lucknow.
