Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and tourists equally swearing by its remarkable cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a select list of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it joins a international community of over 400 metropolises across over 100 countries committed to promoting "creativity as a driver of development that sustains urban life".
The accolade "stands as proof of its profound food heritage and vibrant gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city comes as no surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this adored, lively, and diverse city – the capital of India's largest state – is now in the limelight for what has always shaped its essence: an immense love for food.
"'The day's menu, how should it be prepared' is a continued dialogue from morning until night in many homes," states a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, refined, and elevated to extraordinary levels in their royal kitchens.
These royal kitchens were centers of food experimentation, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the greatest 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 securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and carts – lesser-known treasures that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can visit 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).
Preserving Tradition for the Future
The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is scientific and demanding. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant to learn the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is hoped, will inspire more people around the world to learn these tales and experience the city to taste the culinary delights of Lucknow.
