Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and travelers equally praising its remarkable cuisine.
A Global Honor
In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this status, it enters a global network of over 400 metropolises across over 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".
The accolade "is a testament to its profound food heritage and lively food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city is no surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, bustling, and eclectic city – the administrative center of India's largest state – is at last in the limelight for what has always shaped its heart: an immense love for food.
"'What's for dinner, the method of preparation' is a continued conversation from morning until night in most homes," notes a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, evolved, and taken to exquisite levels in their opulent kitchens.
These royal kitchens were hubs of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was devised to feed an elderly 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 fine that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and stalls – hidden delights that are wildly loved 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 piping hot cup of milky masala chai, offered in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can make their way to a simple joint located in the old city area 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).
Ensuring Legacy Continues
The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and involved. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but say that their children are reluctant to take up the art.
A celebrity chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will inspire more people globally to explore these tales and travel to the city to taste the food wonders of Lucknow.
