Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and visitors equally swearing by its superb cuisine.
A Global Honor
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this status, it joins a international community of cities metropolises across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The accolade "is a testament to its centuries-old food heritage and lively gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city is hardly a shock to its residents or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO recognition, this cherished, bustling, and eclectic city – the administrative center of India's biggest state – is at last in the spotlight for what has always characterized its essence: an profound passion for food.
"'What's for dinner, how should it be prepared' is a ongoing discussion from waking up until night in many homes," states a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, refined, and taken to sublime levels in their opulent kitchens.
These imperial kitchens were hubs of food experimentation, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so fine that it needed 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, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also built up a repertoire 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and kiosks – little-known treasures that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can visit a simple joint located in the old city area of Aminabad. Almost 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 presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and demanding. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but note that their children are reluctant to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is believed, will inspire more people worldwide to learn these stories and experience the city to delight in the food wonders of Lucknow.
