Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and visitors equally praising its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a select list of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a worldwide network of over 400 metropolises across more than 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".
The accolade "stands as proof of its centuries-old culinary traditions and vibrant culinary scene," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations around the world.
A City Defined by Food
The recognition for this time-honored city arrives as no surprise to its residents or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, chaotic, and eclectic city – the capital of India's most populous state – is finally in the limelight for what has always defined its essence: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a continued discussion from morning until night in most homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, evolved, and elevated to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of culinary innovations, 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 galouti kebab was created to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so soft 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 gentle, slow heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also created 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 just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are small establishments and carts – lesser-known gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can visit a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and involved. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation do not want to master the craft.
A well-known culinary expert from Lucknow has often said 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, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to discover these narratives and experience the city to savour the gastronomic treasures of Lucknow.
