Delectable kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally celebrating its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a select group of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it joins a global network of cities metropolises across over 100 countries committed to promoting "creativity as a driver of city development that is sustainable".
The accolade "demonstrates its profound food heritage and lively food ecosystem," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The recognition for this venerable city arrives as no surprise to its residents or dedicated food lovers. Many share 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 most populous state – is at last in the spotlight for what has always defined its heart: an immense devotion for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from morning until night in many homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, evolved, and raised to sublime levels in their opulent kitchens.
These kitchens of the nobility were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab 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 silky that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also created 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 also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and kiosks – hidden delights that are extremely loved by the locals.
In the central district of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, 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 presents unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and complicated. The cook beats the milk and then exposes it at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but say that their children are reluctant to master the skill.
A celebrity chef from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will inspire more people around the world to learn these tales and travel to the city to taste the food wonders of Lucknow.
