Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally celebrating its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a global network of over 400 urban centers across over 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The honor "is a testament to its centuries-old gastronomic legacy and lively gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as hardly a shock to its residents or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has always characterized its essence: an immense love for food.
"'The day's menu, the method of preparation' is a continued discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are actually assessed by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, perfected, and raised to sublime levels in their opulent kitchens.
These imperial kitchens were hubs of gastronomic creativity, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich 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 haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are little shops and carts – lesser-known gems that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried 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 cloud-like dessert available in the winter. The method of making it is intricate and demanding. The vendor beats the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation are unwilling to learn the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to explore these tales and experience the city to savour the food wonders of Lucknow.
