Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and tourists equally swearing by its superb cuisine.
An International Accolade
In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a international community of cities cities across over 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".
The accolade "is a testament to its profound food heritage and dynamic food ecosystem," as stated by a official 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 coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this historic city is little surprise to its locals or dedicated food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and vibrant city – the administrative center of India's largest state – is now in the spotlight for what has always shaped its soul: an immense love for food.
"'What's for dinner, how will it be cooked' is a continued conversation from morning until night in most homes," notes a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, perfected, and taken to exquisite levels in their opulent kitchens.
These imperial kitchens were centers of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are tiny kiosks and stalls – hidden gems that are extremely popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can visit a no-frills joint operating 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).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and involved. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation do not want to learn the craft.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is anticipated, will inspire more people worldwide to discover these tales and experience the city to delight in the culinary delights of Lucknow.
