Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers equally praising its exquisite cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it enters a global network of over 400 metropolises 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 deep-rooted culinary traditions and lively gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities around the world.
A City Defined by Food
The accolade for this time-honored city arrives as hardly a shock to its locals or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, bustling, and diverse city – the capital of India's biggest state – is finally in the limelight for what has consistently shaped its essence: an profound devotion for food.
"'What's for dinner, the method of preparation' is a continued discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and raised to exquisite levels in their royal kitchens.
These royal kitchens were centers of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are little shops and kiosks – hidden gems that are extremely loved by the locals.
In the central district of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and complicated. The cook beats the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children do not want to master the craft.
A celebrity chef from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is believed, will inspire more people around the world to explore these stories and experience the city to savour the food wonders of Lucknow.
