Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike praising its exquisite cuisine.
A Global Honor
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a select roster of global cities and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a worldwide network of cities metropolises across over 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "demonstrates its deep-rooted culinary traditions and lively gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The accolade for this historic city is little surprise to its locals or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO designation, this beloved, lively, and diverse city – the capital of India's biggest state – is finally in the spotlight for what has consistently defined its heart: an profound passion for food.
"'What will be cooked, how will it be cooked' is a constant dialogue from waking up until night in most homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and elevated to extraordinary levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are little shops and stalls – little-known treasures that are wildly popular with the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can make their way to a unpretentious joint operating in the historic quarter 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 boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and complicated. The cook whisks the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but say that their younger generation are unwilling to take up the craft.
A celebrity chef from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to learn these tales and visit the city to delight in the food wonders of Lucknow.
