Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists equally swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a prestigious roster of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it enters a international community of over 400 cities across over 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".
The accolade "is a testament to its deep-rooted gastronomic legacy and lively food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city is no surprise to its locals or passionate food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the administrative center of India's biggest state – is finally in the limelight for what has perennially characterized its essence: an immense love for food.
"'The day's menu, how should it be prepared' is a continued dialogue from morning until night in many homes," states a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, refined, and raised to sublime levels in their imperial kitchens.
These imperial kitchens were hubs of culinary innovations, fusing Iranian 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. Legend has it that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and stalls – hidden treasures that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and demanding. The vendor beats the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but express concern that their children do not want to take up the art.
A renowned chef from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people around the world to discover these narratives and visit the city to savour the food wonders of Lucknow.
