Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and tourists equally praising its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a select group of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a worldwide network of over 400 metropolises across over 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".
The honor "stands as proof of its deep-rooted culinary traditions and dynamic culinary scene," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The accolade for this venerable city is little surprise to its locals or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and diverse city – the capital of India's largest state – is at last in the global gaze for what has always characterized its heart: an profound love for food.
"'What's for dinner, how will it be cooked' is a constant dialogue from morning until night in most homes," states a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, refined, and raised to sublime levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of 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 gentle, slow heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 not only highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are little shops and kiosks – lesser-known gems that are extremely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter.
In the morning, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and complicated. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation do not want to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will motivate more people worldwide to explore these tales and visit the city to delight in the food wonders of Lucknow.
