Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and visitors equally swearing by its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it joins a international community of more than four hundred metropolises across over 100 countries committed to promoting "innovation as a key factor of sustainable urban development".
The recognition "demonstrates its deep-rooted culinary traditions and dynamic gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is no surprise to its inhabitants or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, lively, and diverse city – the administrative center of India's largest state – is finally in the limelight for what has always defined its essence: an profound love for food.
"'The day's menu, how should it be prepared' is a constant discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, perfected, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were centers of culinary innovations, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and stalls – little-known treasures that are extremely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can head to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 presents special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and involved. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but note that their children are unwilling to learn the craft.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is believed, will encourage more people globally to learn these stories and visit the city to delight in the culinary delights of Lucknow.
