Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and travelers equally praising its superb cuisine.
An International Accolade
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – placing it on a prestigious group of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a global network of cities cities across more than 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".
The recognition "demonstrates its centuries-old gastronomic legacy and lively culinary scene," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city comes as no surprise to its locals or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, lively, and eclectic city – the administrative center of India's biggest state – is finally in the global gaze for what has always characterized its soul: an immense passion for food.
"'The day's menu, the method of preparation' is a continued discussion from morning until night in many homes," explains a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters also created a repertoire 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 vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are little shops and carts – lesser-known delights that are extremely loved by the locals.
In the central district of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns covered in freshly churned white butter.
To start the day, one can make their way to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and complicated. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but note that their children are reluctant to master the art.
A celebrity chef from Lucknow has often said 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, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to learn these tales and travel to the city to taste the food wonders of Lucknow.
