Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and travelers alike swearing by its superb cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a international community of over 400 metropolises across over 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The accolade "stands as proof of its profound culinary traditions and dynamic 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 find a place in this prestigious list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city arrives as little surprise to its residents or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, bustling, and eclectic city – the administrative center of India's biggest state – is at last in the limelight for what has always defined its soul: an immense devotion for food.
"'What's for dinner, how will it be cooked' is a constant discussion from morning until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were centers of food experimentation, fusing Persian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so fine 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 cooked on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than 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 exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are tiny kiosks and kiosks – little-known delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, huge crowds 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 pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can head to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was set up, 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 presents unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however express concern that their children are reluctant to master the skill.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will encourage more people around the world to discover these narratives and experience the city to savour the gastronomic treasures of Lucknow.
