Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and visitors equally swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a worldwide network of cities urban centers across more than 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".
The accolade "is a testament to its centuries-old gastronomic legacy and dynamic culinary scene," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The honor for this venerable city comes as no surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's biggest state – is at last in the limelight for what has always defined its soul: an immense love for food.
"'The day's menu, how will it be cooked' is a continued discussion from waking up until night in many homes," notes a local cultural expert. "And you are often judged by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and raised to extraordinary levels in their imperial kitchens.
These royal kitchens were centers of culinary innovations, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so soft 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 gentle, leisurely heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are small establishments and carts – lesser-known treasures that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and involved. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however express concern that their children do not want to learn the art.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will inspire more people worldwide to learn these stories and travel to the city to savour the gastronomic treasures of Lucknow.
