Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and travelers alike celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a prestigious roster of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it enters a international community of over 400 metropolises across over 100 countries committed to promoting "innovation as a catalyst of development that sustains urban life".
The accolade "stands as proof of its deep-rooted gastronomic legacy and dynamic gastronomic culture," according to a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The recognition for this venerable city arrives as hardly a shock to its residents or passionate food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, lively, and vibrant city – the capital of India's largest state – is at last in the limelight for what has perennially shaped its heart: an profound love for food.
"'The day's menu, how should it be prepared' is a constant conversation from waking up until night in most homes," states a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, refined, and elevated to exquisite levels in their imperial kitchens.
These kitchens of the nobility were centers of culinary innovations, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the famous 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 rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are small establishments and carts – hidden gems that are extremely favored by the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and involved. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but say that their younger generation are reluctant to learn the skill.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people globally to explore these stories and travel to the city to taste the culinary delights of Lucknow.
