Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and tourists alike celebrating its superb cuisine.
Worldwide Recognition
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 group of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a global network of cities urban centers across over 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The accolade "stands as proof of its centuries-old food heritage and vibrant gastronomic culture," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as little surprise to its locals or passionate food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, lively, and vibrant city – the capital of India's largest state – is now in the spotlight for what has consistently defined its heart: an immense passion for food.
"'The day's menu, how should it be prepared' is a continued discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that is produced in 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 renowned for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were centers of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so soft 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 cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also created 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 just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are little shops and carts – hidden gems that are wildly favored by the locals.
In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is intricate and complicated. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however say that their children are reluctant to master the craft.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy places 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 build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will inspire more people around the world to discover these tales and travel to the city to taste the gastronomic treasures of Lucknow.
