Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists alike celebrating its exquisite cuisine.
An International Accolade
In a recent announcement, Unesco honored it as a Creative City of Gastronomy – placing it on a prestigious roster of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a international community of over 400 metropolises across over 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".
The recognition "is a testament to its deep-rooted food heritage and vibrant culinary scene," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of seventy urban centers around the world.
A City Defined by Food
The accolade for this venerable city arrives as little surprise to its inhabitants or passionate food lovers. Many echo the view that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's biggest state – is at last in the spotlight for what has perennially shaped its heart: an immense love for food.
"'The day's menu, how should it be prepared' is a constant discussion from waking up until night in many homes," explains a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and kiosks – little-known delights that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can visit a simple joint situated in the historic quarter 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).
Safeguarding a Culinary Heritage
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and demanding. The artisan beats the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however express concern that their younger generation do not want to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to learn these stories and travel to the city to taste the gastronomic treasures of Lucknow.
