Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and travelers equally celebrating its remarkable cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of global cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a worldwide network of cities metropolises across over 100 countries focused on promoting "innovation as a driver of development that sustains urban life".
The recognition "is a testament to its centuries-old culinary traditions and lively culinary scene," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The honor for this historic city is little surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, bustling, and diverse city – the capital of India's most populous state – is finally in the spotlight for what has perennially shaped its soul: an unparalleled love for food.
"'What's for dinner, how will it be cooked' is a constant dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, refined, and elevated to sublime levels in their opulent kitchens.
These imperial kitchens were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and carts – little-known delights that are extremely loved by the locals.
In the central district 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, presented in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
For breakfast, one can head to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and complicated. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but say that their younger generation do not want to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will inspire more people around the world to explore these tales and visit the city to delight in the gastronomic treasures of Lucknow.
