Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally celebrating its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a select group of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this status, it becomes part of a global network of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".
The honor "stands as proof of its centuries-old gastronomic legacy and vibrant food ecosystem," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is hardly a shock to its locals or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO designation, this adored, lively, and eclectic city – the capital of India's largest state – is now in the limelight for what has always characterized its essence: an profound passion for food.
"'What will be cooked, the method of preparation' is a continued dialogue from waking up until night in many 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 City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so fine 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 low, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are small establishments and kiosks – little-known delights that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can make their way to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and involved. The artisan beats the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but say that their younger generation are reluctant to master the art.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will motivate more people globally to discover these tales and travel to the city to delight in the culinary delights of Lucknow.
