Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and visitors equally swearing by its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a global network of more than four hundred metropolises across more than 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".
The recognition "demonstrates its profound culinary traditions and dynamic gastronomic culture," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities worldwide.
A City Defined by Food
The recognition for this time-honored city arrives as hardly a shock to its locals or avid food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO recognition, this cherished, bustling, and vibrant city – the administrative center of India's largest state – is now in the limelight for what has always shaped its soul: an unparalleled devotion for food.
"'What will be cooked, the method of preparation' is a constant conversation from waking up until night in most homes," explains a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, refined, and taken to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were hubs of culinary innovations, blending Persian and local 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 devised to cater to an elderly 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 arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Besides 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 sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are little shops and carts – little-known delights that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can make their way to 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 freshly fried 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 available in the winter. The process of making it is precise and demanding. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but express concern that their younger generation are reluctant to take up the craft.
A renowned chef from Lucknow has often said that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people globally to explore these tales and visit the city to delight in the food wonders of Lucknow.
