Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and tourists equally swearing by its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it joins a global network of cities urban centers across over 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The honor "demonstrates its centuries-old food heritage and dynamic gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
A City Defined by Food
The recognition for this historic city arrives as no surprise to its residents or passionate food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the administrative center of India's largest state – is now in the spotlight for what has perennially defined its heart: an profound devotion for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, perfected, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, fusing Iranian and native 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 fashioned. The story goes that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests 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 – little-known gems that are extremely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
To start the day, one can make their way to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however say that their children do not want to take up the craft.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to discover these tales and experience the city to savour the gastronomic treasures of Lucknow.
