Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and travelers alike swearing by its remarkable cuisine.
A Global Honor
Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a worldwide 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 deep-rooted food heritage and vibrant culinary scene," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city comes as hardly a shock to its residents or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and eclectic city – the capital of India's most populous state – is finally in the global gaze for what has perennially characterized its heart: an profound love for food.
"'The day's menu, the method of preparation' is a continued discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and taken to sublime levels in their royal kitchens.
These imperial kitchens were hubs of gastronomic creativity, 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 iconic kebabs were developed. As the tale is told that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also offers 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 tiny kiosks and kiosks – little-known treasures that are immensely favored by the locals.
In the central district of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was established, 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 boasts remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and involved. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however say that their younger generation are reluctant to master the art.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will inspire more people globally to explore these tales and experience the city to savour the food wonders of Lucknow.
