Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and visitors alike praising its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a select roster of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a global network of over 400 cities across more than 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".
The recognition "demonstrates its centuries-old culinary traditions and dynamic culinary scene," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as no surprise to its locals or avid food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO recognition, this beloved, lively, and vibrant city – the administrative center of India's largest state – is now in the limelight for what has always characterized its soul: an immense love for food.
"'What will be cooked, how will it be cooked' is a continued discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, refined, and raised to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were centers of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the cooks also built up a vast array 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 also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are tiny kiosks and kiosks – hidden treasures that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns covered in freshly churned white butter.
For breakfast, one can visit a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and complicated. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however note that their younger generation do not want to master the art.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact 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 – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people around the world to learn these tales and travel to the city to taste the gastronomic treasures of Lucknow.
