Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and visitors alike praising its superb cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a select list of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it enters a global network of cities metropolises across over 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The recognition "stands as proof of its centuries-old gastronomic legacy and dynamic gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.
A City Defined by Food
The accolade for this time-honored city is little surprise to its residents or passionate food lovers. Many agree with the view that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and diverse city – the capital of India's biggest state – is finally in the spotlight for what has perennially defined its heart: an immense devotion for food.
"'What will be cooked, the method of preparation' is a constant dialogue from waking up until night in many homes," notes a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and taken to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are tiny kiosks and carts – hidden delights that are wildly popular with the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
In the morning, one can make their way to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and complicated. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however express concern that their children are reluctant to master the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is believed, will encourage more people around the world to learn these tales and experience the city to delight in the culinary delights of Lucknow.
