Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and travelers alike swearing by its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a global network of more than four hundred urban centers across over 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".
The accolade "is a testament to its profound culinary traditions and dynamic food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities around the world.
An Urban Center with a Culinary Soul
The accolade for this time-honored city comes as little surprise to its inhabitants or avid food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the capital of India's biggest state – is at last in the global gaze for what has consistently characterized its soul: an profound passion for food.
"'The day's menu, the method of preparation' is a continued dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, perfected, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were centers of gastronomic creativity, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are tiny kiosks and stalls – lesser-known delights that are wildly favored by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can head to a simple joint situated in the historic quarter 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).
Preserving Tradition for the Future
The city also offers unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and involved. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but say that their younger generation are unwilling to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is hoped, will motivate more people around the world to discover these tales and visit the city to taste the culinary delights of Lucknow.
