Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers equally celebrating its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO honored it as a Creative City of Gastronomy – including it in a prestigious list of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it joins a global network of more than four hundred urban centers across over 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".
The accolade "demonstrates its profound culinary traditions and dynamic culinary scene," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city arrives as no surprise to its inhabitants or avid food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and eclectic city – the administrative center of India's largest state – is finally in the spotlight for what has perennially defined its soul: an profound love for food.
"'What will be cooked, the method of preparation' is a continued conversation from waking up until night in many homes," notes a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were created, evolved, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of gastronomic creativity, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are little shops and kiosks – little-known treasures that are wildly loved by the locals.
In the city center of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and demanding. The artisan beats the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation are unwilling to learn the craft.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to learn these stories and travel to the city to taste the food wonders of Lucknow.
