Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and tourists alike celebrating its exquisite cuisine.
An International Accolade
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – including it in a prestigious list of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it joins a global network of cities metropolises across more than 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The honor "demonstrates its deep-rooted food heritage and vibrant food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this historic city comes as hardly a shock to its locals or avid food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has perennially defined its soul: an unparalleled love for food.
"'The day's menu, the method of preparation' is a constant discussion from waking up until night in many homes," states a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, evolved, and elevated to sublime levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are small establishments and carts – hidden delights that are extremely popular with the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns covered in freshly churned white butter.
To start the day, one can head to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and involved. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though say that their younger generation are reluctant to learn the art.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to explore these narratives and visit the city to taste the gastronomic treasures of Lucknow.
