Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with inhabitants and tourists alike swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a select list of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a international community of cities cities across more than 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The recognition "stands as proof of its profound food heritage and dynamic culinary scene," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as little surprise to its residents or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO designation, this beloved, lively, and eclectic city – the administrative center of India's largest state – is at last in the global gaze for what has always shaped its heart: an profound devotion for food.
"'The day's menu, 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 truly assessed by the quality 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 tender kebabs and a distinctive take on biryani that were conceived, perfected, and raised to sublime levels in their imperial kitchens.
These royal kitchens were hubs of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time 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 culinary artists processed the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are tiny kiosks and stalls – little-known delights that are wildly favored by the locals.
In the central district of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with fluffy buns covered in hand-churned white butter.
For breakfast, one can head to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and involved. The artisan whisks the milk and then leaves it out 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. A number of though express concern that their children do not want to master the skill.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will encourage more people globally to explore these tales and travel to the city to savour the culinary delights of Lucknow.
