Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally swearing by its remarkable cuisine.
Worldwide Recognition
Recently, Unesco recognised it as a Creative City of Gastronomy – adding it to a exclusive group of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it enters a international community of over 400 urban centers across over 100 countries focused on promoting "creativity as a catalyst 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 spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The accolade for this time-honored city arrives as hardly a shock to its inhabitants or passionate food lovers. Many echo the view that it is "better late than never".
With the UNESCO accolade, this cherished, chaotic, and vibrant city – the administrative center of India's largest state – is at last in the spotlight for what has perennially defined its soul: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a constant discussion from morning until going to bed in most homes," states a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and raised to sublime levels in their imperial kitchens.
These royal kitchens were hubs of culinary innovations, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and 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 cooked on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are small establishments and kiosks – little-known gems that are immensely favored by the locals.
In the city center of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns covered in freshly churned white butter.
For breakfast, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and demanding. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but express concern that their younger generation are unwilling to learn the art.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to discover these tales and visit the city to savour the food wonders of Lucknow.
