Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and visitors alike swearing by its remarkable cuisine.
A Global Honor
In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a select list of global cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it enters a global network of more than four hundred urban centers across more than 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".
The recognition "is a testament to its profound gastronomic legacy and dynamic culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of seventy urban centers around the world.
A City Defined by Food
The recognition for this time-honored city comes as no surprise to its inhabitants or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has always shaped its essence: an profound passion for food.
"'What's for dinner, how will it be cooked' is a continued conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, perfected, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of food experimentation, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so silky 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 securely closed with a flour paste.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are little shops and kiosks – little-known treasures that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can visit a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and complicated. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though note that their children are unwilling to master the skill.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to learn these narratives and experience the city to taste the culinary delights of Lucknow.
