Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and visitors equally praising its superb cuisine.
Worldwide Recognition
In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a select group of global cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it enters a global network of more than four hundred cities across over 100 countries focused on promoting "innovation as a driver of sustainable urban development".
The honor "stands as proof of its deep-rooted culinary traditions and dynamic culinary scene," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities worldwide.
A City Defined by Food
The recognition for this time-honored city is little surprise to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and vibrant city – the capital of India's largest state – is now in the limelight for what has perennially shaped its essence: an unparalleled devotion for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are tiny kiosks and carts – lesser-known gems that are wildly loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can visit a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though say that their younger generation do not want to take up the craft.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it right on top 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 has a narrative – shaped by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is anticipated, will inspire more people globally to learn these tales and experience the city to taste the culinary delights of Lucknow.
