Delectable kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and travelers equally swearing by its remarkable 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 list of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a worldwide network of over 400 metropolises across more than 100 countries focused on promoting "innovation as a driver of sustainable urban development".
The recognition "is a testament to its deep-rooted gastronomic legacy and lively food ecosystem," as noted by a official from UNESCO's regional bureau 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 seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The recognition for this venerable city is hardly a shock to its locals or avid food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's biggest state – is at last in the limelight for what has always shaped its essence: an profound love for food.
"'What will be cooked, the method of preparation' is a constant discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps 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 a flour paste.
More Than Just Famous Dishes
Apart from the obvious 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 decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are tiny kiosks and kiosks – lesser-known delights that are extremely loved by the locals.
In the central district of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.
To start the day, one can visit a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and involved. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their younger generation do not want to take up the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people worldwide to discover these narratives and experience the city to taste the culinary delights of Lucknow.
