Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and visitors equally celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – adding it to a prestigious list of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a global network of over 400 cities across over 100 countries dedicated to promoting "innovation as a catalyst of city development that is sustainable".
The honor "demonstrates its centuries-old culinary traditions and lively food ecosystem," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The accolade for this venerable city arrives as hardly a shock to its residents or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO recognition, this beloved, lively, and vibrant city – the administrative center of India's largest state – is at last in the limelight for what has perennially characterized its heart: an immense devotion for food.
"'What will be cooked, how should it be prepared' is a constant conversation from waking up until night in most homes," states a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to extraordinary levels in their opulent kitchens.
These royal kitchens were hubs of gastronomic creativity, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are little shops and stalls – lesser-known gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation do not want to take up the art.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy places 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 generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to discover these tales and travel to the city to delight in the food wonders of Lucknow.
