Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers equally celebrating its remarkable cuisine.
A Global Honor
Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a select list of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a worldwide network of over 400 urban centers across over 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The recognition "is a testament to its deep-rooted gastronomic legacy and dynamic food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as little surprise to its locals or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's largest state – is now in the limelight for what has always defined its heart: an profound passion for food.
"'The day's menu, how will it be cooked' is a continued conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, evolved, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were centers of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so soft that it needed 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, leisurely heat, with the pot's lid securely closed with a flour paste.
Beyond Kebabs and Biryani
Apart from 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 decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are tiny kiosks and carts – hidden gems that are wildly favored by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can head to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was set up, 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 unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and involved. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation are reluctant to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to discover these tales and visit the city to savour the culinary delights of Lucknow.
