Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and visitors alike swearing by its superb cuisine.
An International Accolade
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it enters a worldwide network of cities cities across more than 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".
The recognition "stands as proof of its deep-rooted culinary traditions and vibrant gastronomic culture," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The accolade for this historic city arrives as hardly a shock to its inhabitants or avid food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO recognition, this cherished, chaotic, and eclectic city – the administrative center of India's most populous state – is finally in the global gaze for what has perennially characterized its soul: an profound devotion 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 truly assessed by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, evolved, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were hubs of food experimentation, fusing 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. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also built up a repertoire 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 vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are tiny kiosks and kiosks – little-known treasures that are immensely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children do not want to master the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to learn these narratives and experience the city to savour the gastronomic treasures of Lucknow.
