Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and tourists equally swearing by its exquisite cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a select list of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it joins a international community of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a key factor of sustainable urban development".
The recognition "stands as proof of its profound culinary traditions and dynamic food ecosystem," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities internationally.
An Urban Center with a Culinary Soul
The recognition for this venerable city comes as hardly a shock to its residents or dedicated food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's biggest state – is at last in the spotlight for what has perennially characterized its soul: an immense passion for food.
"'What will be cooked, how will it be cooked' is a ongoing discussion from morning until going to bed in most homes," states a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, evolved, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was created to feed an elderly 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 fine 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 cooked on a low, leisurely heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to 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 decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are small establishments and kiosks – little-known delights that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can make their way to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after 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 special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though note that their children do not want to learn the skill.
A celebrity chef from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will inspire more people globally to learn these narratives and travel to the city to taste the gastronomic treasures of Lucknow.
