Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and travelers equally swearing by 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 – adding it to a exclusive roster of global cities and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it joins a global network of over 400 urban centers across more than 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "is a testament to its deep-rooted gastronomic legacy and vibrant gastronomic culture," according to a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.
A City Defined by Food
The honor for this historic city is little surprise to its residents or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this beloved, lively, and eclectic city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently defined its essence: an immense love for food.
"'The day's menu, the method of preparation' is a continued discussion from waking up until night in many homes," states a local cultural expert. "And you are often evaluated 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 historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and taken to extraordinary levels in their opulent kitchens.
These imperial kitchens were hubs of food experimentation, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters also created a vast array 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 additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and kiosks – lesser-known treasures that are wildly popular with the locals.
In the heart of the city 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, presented in earthenware cups, along with fluffy buns covered in hand-churned white butter.
In the morning, one can make their way to a unpretentious joint operating in the old city area 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 offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their younger generation are reluctant to learn the craft.
A well-known culinary expert from Lucknow has often said 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, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to explore these narratives and visit the city to delight in the gastronomic treasures of Lucknow.
