Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors alike celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, Unesco honored it as a Creative City of Gastronomy – adding it to a prestigious roster of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a global network of cities urban centers across over 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The recognition "is a testament to its centuries-old gastronomic legacy and vibrant culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city arrives as no surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and eclectic city – the administrative center of India's largest state – is now in the limelight for what has consistently shaped its essence: an immense love for food.
"'What's for dinner, how should it be prepared' is a constant discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, evolved, and elevated to extraordinary levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are tiny kiosks and carts – lesser-known gems that are extremely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can make their way to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their children do not want to learn the skill.
A renowned chef from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from humble 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 narratives and experience the city to savour the culinary delights of Lucknow.
