Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and visitors alike celebrating its exquisite cuisine.
A Global Honor
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it joins a worldwide network of more than four hundred cities across more than 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".
The honor "stands as proof of its deep-rooted food heritage and dynamic culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The recognition for this time-honored city comes as no surprise to its locals or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, lively, and eclectic city – the capital of India's largest state – is at last in the spotlight for what has always defined its heart: an unparalleled love for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from morning until night in many homes," states a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and elevated to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters 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 not only showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and kiosks – little-known gems that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can visit a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand 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 unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and involved. The cook whisks the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation do not want to take up the art.
A renowned chef from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is believed, will inspire more people worldwide to discover these stories and experience the city to savour the culinary delights of Lucknow.
