Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and travelers equally praising its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a international community of more than four hundred cities across more than 100 countries focused on promoting "creativity as a driver of development that sustains urban life".
The accolade "demonstrates its centuries-old gastronomic legacy and vibrant gastronomic culture," according to 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 earn a spot in this coveted list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The recognition for this historic city comes as no surprise to its locals or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, lively, and vibrant city – the administrative center of India's largest state – is now in the spotlight for what has consistently defined its heart: an unparalleled devotion for food.
"'What will be cooked, how will it be cooked' is a continued discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, evolved, and taken to extraordinary levels in their imperial kitchens.
These imperial kitchens were epicenters of culinary innovations, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking 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 famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are tiny kiosks and kiosks – hidden treasures that are wildly favored by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can visit a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was founded, 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 involved. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however note that their younger generation are unwilling to master the art.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is anticipated, will inspire more people worldwide to learn these narratives and visit the city to delight in the culinary delights of Lucknow.
