Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and travelers equally praising its superb cuisine.
An International Accolade
In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a international community of more than four hundred metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "is a testament to its centuries-old culinary traditions and dynamic gastronomic culture," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as hardly a shock to its locals or dedicated food lovers. Many share the opinion that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and diverse city – the capital of India's biggest state – is now in the global gaze for what has always characterized its soul: an immense passion for food.
"'The day's menu, the method of preparation' is a continued dialogue from waking up until night in many homes," states a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, refined, and elevated to extraordinary levels in their royal kitchens.
These royal kitchens were epicenters of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are tiny kiosks and kiosks – little-known delights that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns lathered with hand-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 set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and demanding. The cook whisks the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation are unwilling to learn the craft.
A renowned chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will motivate more people worldwide to explore these stories and experience the city to savour the culinary delights of Lucknow.
