Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and visitors equally celebrating its superb cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of international urban centers and sparking hopes that it will highlight Lucknow's sublime food. With this status, it joins a international community of cities metropolises across more than 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".
The accolade "stands as proof of its deep-rooted culinary traditions and lively culinary scene," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities worldwide.
A City Defined by Food
The recognition for this historic city is little surprise to its locals or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this beloved, lively, and eclectic city – the capital of India's most populous state – is now in the limelight for what has consistently defined its heart: an unparalleled passion for food.
"'The day's menu, how should it be prepared' is a continued conversation from waking up until night in most homes," states a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were conceived, evolved, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of culinary innovations, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly 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 (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are small establishments and stalls – little-known treasures that are immensely favored by the locals.
In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was set up, 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 presents remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and involved. The cook beats the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though note that their children are reluctant to learn the art.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people globally to learn these narratives and experience the city to savour the food wonders of Lucknow.
