Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and travelers alike praising its remarkable cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a exclusive list of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a global network of over 400 cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".
The accolade "stands as proof of its centuries-old culinary traditions and vibrant food ecosystem," as stated by 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 coveted list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city is little surprise to its residents or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO designation, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is finally in the limelight for what has perennially defined its soul: an immense devotion for food.
"'The day's menu, the method of preparation' is a constant discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, perfected, and elevated to sublime levels in their opulent kitchens.
These royal kitchens were hubs of food experimentation, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps 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 securely sealed with a flour paste.
More Than Just Famous Dishes
Besides 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 sweet 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 not only highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are little shops and carts – lesser-known treasures that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can visit a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and demanding. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their children are reluctant to take up the art.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is hoped, will motivate more people globally to learn these stories and experience the city to delight in the food wonders of Lucknow.
