Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and tourists alike celebrating its superb cuisine.
A Global Honor
In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a worldwide network of cities cities across more than 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".
The accolade "demonstrates its profound gastronomic legacy and lively culinary scene," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities worldwide.
A City Defined by Food
The recognition for this historic city is hardly a shock 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 vibrant city – the capital of India's biggest state – is at last in the global gaze for what has consistently defined its essence: an unparalleled passion for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to 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 conceived, refined, and taken to sublime levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, blending Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an elderly 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 silky that it needed no chewing.
But arguably the most significant 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 dough.
A Diverse Culinary Landscape
Apart from 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 rich bread pudding).
However, Lucknow is far more than 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 offers the city its meticulously prepared 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 – little-known delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with pillowy soft buns covered in freshly churned white butter.
In the morning, 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 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 remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though say that their younger generation are reluctant to master the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people worldwide to explore these stories and experience the city to savour the food wonders of Lucknow.
