Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers equally swearing by its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a international community of cities metropolises across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".
The honor "is a testament to its centuries-old culinary traditions and lively gastronomic culture," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city comes as hardly a shock to its inhabitants or dedicated food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, lively, and diverse city – the capital of India's largest state – is at last in the global gaze for what has perennially characterized its heart: an immense love for food.
"'What will be cooked, the method of preparation' is a constant conversation from morning until night in most homes," explains a local cultural expert. "And you are often evaluated by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and elevated to extraordinary levels in their imperial kitchens.
These imperial kitchens were epicenters of culinary innovations, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so soft 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, slow heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are little shops and kiosks – lesser-known treasures that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Almost 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 offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and complicated. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however note that their children are unwilling to learn the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense 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 generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is hoped, will encourage more people globally to discover these narratives and visit the city to savour the gastronomic treasures of Lucknow.
