Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and tourists alike celebrating its exquisite cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a worldwide network of over 400 cities across more than 100 countries dedicated to promoting "innovation as a catalyst of city development that is sustainable".
The honor "is a testament to its profound gastronomic legacy and lively gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities worldwide.
A City Defined by Food
The accolade for this venerable city comes as little surprise to its locals or avid food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's most populous state – is finally in the limelight for what has always characterized its heart: an profound love for food.
"'The day's menu, how should it be prepared' is a constant discussion from waking up until night in most homes," explains a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, evolved, and raised to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are little shops and stalls – little-known delights that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and involved. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though note that their children are unwilling to master the skill.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle 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 hidden eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people around the world to learn these narratives and visit the city to taste the culinary delights of Lucknow.
