Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists equally celebrating its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a select roster of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a international community of more than four hundred urban centers across more than 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".
The accolade "stands as proof of its centuries-old gastronomic legacy and lively culinary scene," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The honor for this historic city comes as no surprise to its inhabitants or avid food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, bustling, and eclectic city – the capital of India's largest state – is at last in the limelight for what has always defined its heart: an unparalleled passion for food.
"'What's for dinner, how will it be cooked' is a ongoing dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were centers of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed 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 low, leisurely heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are tiny kiosks and carts – little-known delights that are wildly popular with the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 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).
Safeguarding a Culinary Heritage
The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and demanding. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children are unwilling to learn the craft.
A renowned chef from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is hoped, will motivate more people around the world to discover these tales and travel to the city to taste the gastronomic treasures of Lucknow.
