Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike celebrating its exquisite cuisine.
Worldwide Recognition
Recently, UNESCO honored it as a Creative City of Gastronomy – placing it on a prestigious group of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a global network of over 400 cities across more than 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".
The honor "demonstrates its centuries-old culinary traditions and dynamic food ecosystem," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as hardly a shock to its locals or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's most populous state – is finally in the limelight for what has always shaped its heart: an unparalleled devotion for food.
"'What will be cooked, the method of preparation' is a continued discussion from waking up until night in most homes," explains a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, perfected, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were centers of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious 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 Baniya community's cuisine doesn't just highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and kiosks – lesser-known delights that are extremely popular with the locals.
In the city center of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and demanding. The cook whisks 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 younger generation do not want to learn the art.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people around the world to discover these narratives and experience the city to delight in the gastronomic treasures of Lucknow.
