Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and travelers alike swearing by its exquisite cuisine.
An International Accolade
In a recent announcement, Unesco designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a worldwide network of more than four hundred urban centers across over 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".
The recognition "demonstrates its deep-rooted gastronomic legacy and lively gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The recognition for this time-honored city is hardly a shock to its inhabitants or dedicated food lovers. Many share the opinion that it is "better late than never".
With the UNESCO designation, this adored, bustling, and vibrant city – the capital of India's biggest state – is now in the spotlight for what has perennially characterized its soul: an profound devotion for food.
"'The day's menu, how will it be cooked' is a continued conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, refined, and raised to exquisite levels in their opulent kitchens.
These royal kitchens were hubs of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy 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 doesn't just highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are small establishments and carts – little-known treasures that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 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 presents unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and complicated. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but express concern that their younger generation are unwilling to master the skill.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is believed, will inspire more people globally to discover these tales and visit the city to taste the gastronomic treasures of Lucknow.
