Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers alike swearing by its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a exclusive roster of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it becomes part of a worldwide network of cities metropolises across more than 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".
The honor "demonstrates its deep-rooted gastronomic legacy and lively culinary scene," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities around the world.
An Urban Center with a Culinary Soul
The recognition for this historic city comes as no surprise to its residents or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO recognition, this beloved, bustling, and diverse city – the administrative center of India's biggest state – is now in the spotlight for what has consistently defined its essence: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in 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 noted for its succulent kebabs and a unique take on biryani that were created, perfected, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also developed a collection 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 provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are small establishments and stalls – hidden gems that are immensely popular with the locals.
In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can visit a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation are reluctant to learn the skill.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to learn these narratives and travel to the city to savour the gastronomic treasures of Lucknow.
