Delectable kebabs, scented biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and tourists alike praising its exquisite cuisine.
Worldwide Recognition
Recently, UNESCO honored it as a Creative City of Gastronomy – including it in a prestigious roster of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this status, it enters a international community of more than four hundred cities across more than 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".
The recognition "stands as proof of its profound gastronomic legacy and lively culinary scene," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.
A City Defined by Food
The recognition for this time-honored city arrives as no surprise to its locals or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, bustling, and diverse city – the capital of India's most populous state – is now in the spotlight for what has always characterized its soul: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a ongoing discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, perfected, and raised to exquisite levels in their opulent kitchens.
These royal kitchens were centers of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the obvious 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are small establishments and carts – hidden gems that are immensely popular with the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with fluffy buns covered in hand-churned white butter.
For breakfast, one can head to a simple joint located in the historic quarter of Aminabad. Almost 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).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and complicated. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to take up the craft.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to explore these tales and experience the city to taste the gastronomic treasures of Lucknow.
