Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and visitors alike celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a international community of over 400 metropolises across over 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".
The accolade "is a testament to its deep-rooted gastronomic legacy and lively culinary scene," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities internationally.
A City Defined by Food
The accolade for this historic city is hardly a shock to its residents or avid food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's biggest state – is at last in the spotlight for what has always shaped its soul: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a constant discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, refined, and taken to extraordinary levels in their imperial kitchens.
These royal kitchens were hubs of food experimentation, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was devised 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 silky that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the cooks also built up 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 additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are small establishments and carts – little-known gems that are immensely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can head to a simple joint situated in the old city area of Aminabad. Almost 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).
Safeguarding a Culinary Heritage
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is precise and involved. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but note that their children are unwilling to master the skill.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact 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 – shaped by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is hoped, will inspire more people around the world to discover these tales and travel to the city to delight in the culinary delights of Lucknow.
