Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers alike celebrating its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco honored it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this title, it joins a international community of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".
The recognition "is a testament to its centuries-old food heritage and vibrant culinary scene," according to a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as little surprise to its residents or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, bustling, and vibrant city – the administrative center of India's most populous state – is finally in the limelight for what has always shaped its heart: an profound devotion for food.
"'The day's menu, the method of preparation' is a ongoing conversation from morning until going to bed in most homes," states a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and taken to sublime levels in their royal kitchens.
These kitchens of the nobility were centers of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are little shops and carts – lesser-known treasures that are wildly popular with the locals.
In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned 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.
To start the day, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, 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 boasts unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is scientific and involved. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation are unwilling to take up the art.
A renowned chef from Lucknow has noted that the city's rich food legacy positions it right on top 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 lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to explore these stories and experience the city to taste the food wonders of Lucknow.