Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and visitors alike swearing by its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a exclusive roster of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a international community of over 400 cities across over 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".
The accolade "stands as proof of its centuries-old food heritage and vibrant culinary scene," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this historic city arrives as hardly a shock to its residents or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, lively, and diverse city – the administrative center of India's most populous state – is finally in the limelight for what has perennially characterized its heart: an profound passion for food.
"'What will be cooked, how should it be prepared' is a continued discussion from waking up until night in many homes," states a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to extraordinary levels in their imperial kitchens.
These imperial kitchens were epicenters of culinary innovations, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are tiny kiosks and stalls – lesser-known delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
For breakfast, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and demanding. The cook beats the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but note that their younger generation are reluctant to master the art.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts 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 create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is hoped, will motivate more people around the world to discover these stories and experience the city to taste the culinary delights of Lucknow.
