Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally praising its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this title, it joins a worldwide network of more than four hundred urban centers across more than 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".
The accolade "is a testament to its centuries-old culinary traditions and dynamic gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city comes as hardly a shock to its inhabitants or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, lively, and eclectic city – the capital of India's biggest state – is at last in the global gaze for what has always defined its soul: an unparalleled devotion for food.
"'What's for dinner, how should it be prepared' is a continued conversation 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 comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and taken to sublime levels in their opulent kitchens.
These imperial kitchens were centers of gastronomic creativity, blending Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are little shops and stalls – hidden delights that are extremely popular with the locals.
In the city center of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can make their way to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their children are unwilling to learn the art.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions 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 create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will motivate more people around the world to explore these tales and visit the city to delight in the food wonders of Lucknow.
