Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers alike celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a international community of cities metropolises across more than 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The recognition "is a testament to its profound food heritage and lively culinary scene," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The recognition for this time-honored city comes as little surprise to its residents or passionate food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and diverse city – the capital of India's biggest state – is finally in the spotlight for what has always shaped its soul: an unparalleled devotion for food.
"'What will be cooked, the method of preparation' is a constant discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, evolved, and taken to exquisite levels in their opulent kitchens.
These royal kitchens were centers of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are tiny kiosks and kiosks – little-known gems that are extremely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns lathered with hand-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 offers unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and involved. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however express concern that their younger generation are unwilling to take up the art.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people worldwide to learn these stories and visit the city to delight in the food wonders of Lucknow.
