Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and travelers equally praising its superb cuisine.
A Global Honor
In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – adding it to a prestigious list of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a worldwide network of more than four hundred metropolises across more than 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".
The honor "is a testament to its profound culinary traditions and lively gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities internationally.
An Urban Center with a Culinary Soul
The recognition for this time-honored city arrives as little surprise to its inhabitants or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO designation, this beloved, bustling, and diverse city – the capital of India's biggest state – is finally in the spotlight for what has always defined its soul: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a continued dialogue from waking up until night in most homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and taken to extraordinary levels in their imperial kitchens.
These royal kitchens were centers of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and stalls – little-known treasures that are extremely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can visit a no-frills joint located in the historic quarter of Aminabad. Almost 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).
Preserving Tradition for the Future
The city also presents unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and complicated. The cook whisks 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. A number of though express concern that their children do not want to master the craft.
A renowned chef from Lucknow has noted that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people worldwide to learn these tales and visit the city to savour the food wonders of Lucknow.
