Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and visitors equally praising its exquisite cuisine.
Worldwide Recognition
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a international community of over 400 urban centers across more than 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".
The accolade "demonstrates its centuries-old food heritage and lively food ecosystem," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city arrives as little surprise to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and diverse city – the capital of India's biggest state – is at last in the global gaze for what has always defined its soul: an profound passion for food.
"'What will be cooked, the method of preparation' is a constant discussion from morning until night in most homes," states a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, refined, and raised to extraordinary levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed 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 gentle, leisurely heat, with the container's cover tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are little shops and kiosks – little-known delights that are wildly popular with the locals.
In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can visit a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and complicated. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation are reluctant to take up the skill.
A renowned chef from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is believed, will inspire more people globally to learn these stories and travel to the city to taste the gastronomic treasures of Lucknow.
