Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and travelers alike celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a international community of over 400 metropolises across more than 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".
The recognition "stands as proof of its centuries-old food heritage and dynamic gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities internationally.
An Urban Center with a Culinary Soul
The accolade for this venerable city arrives as little surprise to its inhabitants or dedicated food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the capital of India's largest state – is at last in the limelight for what has perennially shaped its heart: an profound passion for food.
"'What's for dinner, how should it be prepared' is a ongoing discussion from morning until night in most homes," explains a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, refined, and raised to sublime levels in their royal kitchens.
These imperial kitchens were epicenters of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also created a repertoire 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 seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are little shops and kiosks – little-known delights that are immensely popular with the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, served in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
In the morning, one can head to a simple joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though note that their children do not want to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people worldwide to explore these stories and visit the city to delight in the gastronomic treasures of Lucknow.
