Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and visitors alike celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – including it in a exclusive roster of global cities and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it joins a international community of more than four hundred metropolises across over 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".
The accolade "stands as proof of its profound food heritage and dynamic culinary scene," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities around the world.
An Urban Center with a Culinary Soul
The honor for this time-honored city arrives as hardly a shock to its inhabitants or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this beloved, lively, and vibrant city – the administrative center of India's biggest state – is now in the limelight for what has always shaped its soul: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from morning until night in many homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, evolved, and raised to exquisite levels in their imperial kitchens.
These imperial kitchens were hubs of culinary innovations, blending Iranian 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 fashioned. Legend has it that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
Apart from the obvious 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 also a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are small establishments and kiosks – hidden treasures that are wildly favored by the locals.
In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.
To start the day, one can visit a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and complicated. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but say that their children are unwilling to learn the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will encourage more people around the world to discover these narratives and experience the city to taste the gastronomic treasures of Lucknow.
