Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and travelers equally swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this title, it joins a worldwide network of cities metropolises across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The accolade "demonstrates its profound culinary traditions and vibrant food ecosystem," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city is little surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, bustling, and eclectic city – the capital of India's largest state – is at last in the limelight for what has consistently defined its essence: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a continued conversation from waking up until night in many homes," explains a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, refined, and raised to sublime levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also built up a repertoire 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 vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and kiosks – little-known delights that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can head to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and involved. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though say that their children are reluctant to master the art.
A celebrity chef from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is believed, will motivate more people globally to explore these tales and visit the city to taste the food wonders of Lucknow.
