Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers alike celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this title, it joins a worldwide network of more than four hundred urban centers across over 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The honor "demonstrates its centuries-old food heritage and lively food ecosystem," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city arrives as hardly a shock to its locals or passionate food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this beloved, lively, and eclectic city – the capital of India's largest state – is now in the spotlight for what has consistently shaped its soul: an profound passion for food.
"'The day's menu, how will it be cooked' is a continued dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, refined, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are little shops and stalls – hidden treasures that are wildly popular with the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
To start the day, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 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).
Preserving Tradition for the Future
The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and involved. The artisan beats the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation are reluctant to learn the art.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is believed, will encourage more people around the world to learn these narratives and visit the city to savour the culinary delights of Lucknow.
