Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally praising its remarkable cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it joins a global network of more than four hundred metropolises across over 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The honor "demonstrates its profound food heritage and lively gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations internationally.
A City Defined by Food
The honor for this time-honored city comes as no surprise to its residents or avid food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, lively, and eclectic city – the capital of India's most populous state – is finally in the limelight for what has perennially defined its heart: an immense love for food.
"'The day's menu, how will it be cooked' is a continued conversation from waking up until night in most homes," states a local cultural expert. "And you are often evaluated 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 opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and raised to sublime levels in their opulent kitchens.
These kitchens of the nobility were epicenters 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 iconic kebabs were created. The story goes that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the greatest 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 closed with dough.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and stalls – hidden treasures that are immensely loved by the locals.
In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can head to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is precise and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though say that their children are reluctant to master the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people around the world to explore these tales and visit the city to delight in the gastronomic treasures of Lucknow.
