Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists equally swearing by its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a select group of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it enters a global network of over 400 metropolises across more than 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".
The honor "demonstrates its deep-rooted food heritage and lively culinary scene," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as hardly a shock to its residents or dedicated food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this cherished, lively, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has always shaped its essence: an profound passion for food.
"'What will be cooked, how should it be prepared' is a constant conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and taken to exquisite levels in their royal kitchens.
These royal kitchens were epicenters of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are tiny kiosks and kiosks – lesser-known delights that are extremely popular with the locals.
In the central district of Hazratganj, throngs of people start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can make their way to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert savored 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 nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but say that their children do not want to learn the skill.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is believed, will motivate more people worldwide to explore these stories and travel to the city to taste the gastronomic treasures of Lucknow.
