Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and travelers equally swearing by its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a select list of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of more than four hundred cities across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The honor "stands as proof of its profound culinary traditions and lively gastronomic culture," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this historic city arrives as hardly a shock to its residents or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, lively, and diverse city – the capital of India's most populous state – is now in the spotlight for what has consistently characterized its heart: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a continued conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and raised to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of food experimentation, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were created. The story goes 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 papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are small establishments and stalls – lesser-known treasures that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can head to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was set up, 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 unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but express concern that their children do not want to learn the craft.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is believed, will inspire more people globally to discover these tales and travel to the city to delight in the culinary delights of Lucknow.
