Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and tourists alike swearing by its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a international community of more than four hundred urban centers across more than 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".
The recognition "is a testament to its deep-rooted gastronomic legacy and dynamic culinary scene," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as hardly a shock to its residents or passionate food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, bustling, and diverse city – the capital of India's largest state – is now in the spotlight for what has perennially characterized its essence: an profound passion for food.
"'What will be cooked, the method of preparation' is a constant discussion from waking up until night in most homes," explains a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, refined, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were hubs of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are small establishments and carts – hidden delights that are wildly popular with the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can head to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot 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 cloud-like dessert savored in the winter. The technique of making it is intricate and complicated. The cook beats the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but say that their younger generation do not want to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition 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 lively restaurants, and secret family recipes.
The global recognition, it is hoped, will encourage more people around the world to explore these stories and travel to the city to taste the gastronomic treasures of Lucknow.
