Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and tourists alike celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a worldwide network of more than four hundred metropolises across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".
The honor "stands as proof of its centuries-old food heritage and lively gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The recognition for this historic city is little surprise to its residents or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, chaotic, and diverse city – the administrative center of India's largest state – is finally in the global gaze for what has perennially shaped its heart: an immense love for food.
"'What will be cooked, how should it be prepared' is a constant discussion from morning until going to bed in many homes," states a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, evolved, and raised to extraordinary levels in their imperial kitchens.
These royal kitchens were hubs of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce 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 many street corners, there are small establishments and stalls – hidden treasures that are wildly popular with the locals.
In the city center of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can make their way to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was established, 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 presents unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and involved. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but note that their children are reluctant to learn the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to explore these tales and travel to the city to taste the culinary delights of Lucknow.
