Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and tourists equally swearing by its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – including it in a exclusive roster of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this status, it joins a global network of more than four hundred cities across over 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The recognition "demonstrates its deep-rooted gastronomic legacy and lively gastronomic culture," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities internationally.
A City Defined by Food
The honor for this historic city arrives as no surprise to its locals or dedicated food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, bustling, and vibrant city – the capital of India's biggest state – is finally in the spotlight for what has consistently shaped its essence: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a constant discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, perfected, and taken to extraordinary levels in their royal kitchens.
These kitchens of the nobility were centers of gastronomic creativity, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are tiny kiosks and kiosks – little-known treasures that are extremely loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can visit a simple joint situated in the historic quarter 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 boasts special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and complicated. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation are unwilling to learn the skill.
A renowned chef from Lucknow has often said that the city's immense food legacy places 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 – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is hoped, will encourage more people globally to explore these narratives and visit the city to taste the food wonders of Lucknow.
