Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and visitors alike swearing by 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 prestigious roster of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this status, it enters a international community of cities metropolises across over 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".
The honor "demonstrates its profound food heritage and dynamic food ecosystem," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as little surprise to its inhabitants or avid food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO accolade, this cherished, bustling, and diverse city – the administrative center of India's biggest state – is finally in the global gaze for what has consistently shaped its soul: an unparalleled devotion for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, perfected, and taken to extraordinary levels in their royal kitchens.
These royal kitchens were epicenters of food experimentation, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich 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 vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are little shops and carts – lesser-known treasures that are wildly loved by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and complicated. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation are unwilling to learn the art.
A renowned chef from Lucknow has noted that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people around the world to discover these tales and experience the city to savour the culinary delights of Lucknow.
