Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists alike celebrating its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this title, it enters a worldwide network of more than four hundred metropolises across more than 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".
The recognition "is a testament to its deep-rooted culinary traditions and dynamic food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.
A City Defined by Food
The recognition for this time-honored city comes as hardly a shock to its inhabitants or passionate food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, lively, and vibrant city – the administrative center of India's largest state – is finally in the spotlight for what has perennially characterized its heart: an unparalleled passion for food.
"'What's for dinner, how will it be cooked' is a ongoing dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and elevated to sublime levels in their royal kitchens.
These kitchens of the nobility were epicenters of food experimentation, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs 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.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also developed a collection 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 doesn't just highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and carts – lesser-known treasures that are extremely favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after 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 treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and involved. The cook beats the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however say that their younger generation are unwilling to learn the art.
A renowned chef from Lucknow has often said 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, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is believed, will encourage more people globally to discover these tales and experience the city to delight in the culinary delights of Lucknow.
