Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and tourists equally praising its superb cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a exclusive list of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a worldwide network of over 400 urban centers across more than 100 countries dedicated to promoting "innovation as a catalyst of city development that is sustainable".
The honor "stands as proof of its deep-rooted gastronomic legacy and vibrant gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The recognition for this time-honored city arrives as no surprise to its residents or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and eclectic city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently characterized its soul: an profound devotion for food.
"'What's for dinner, how should it be prepared' is a ongoing dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and taken to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of food experimentation, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are small establishments and kiosks – little-known gems that are extremely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can make their way to a simple joint operating 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).
Ensuring Legacy Continues
The city also presents unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and demanding. The vendor beats the milk and then sets it out at night, allowing the dew 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 but say that their children are reluctant to master the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized 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 humble street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is hoped, will motivate more people around the world to learn these tales and visit the city to delight in the gastronomic treasures of Lucknow.
