Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and visitors alike swearing by its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a select group of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it joins a international community of cities urban centers across over 100 countries committed to promoting "artistic expression as a catalyst of development that sustains urban life".
The honor "is a testament to its centuries-old food heritage and dynamic 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 chosen in 2019 – to find a place in this prestigious list of 70 global destinations internationally.
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 echo the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, lively, and diverse city – the administrative center of India's biggest state – is at last in the spotlight for what has always characterized its soul: an immense passion for food.
"'What's for dinner, the method of preparation' is a continued conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, refined, and elevated to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, blending Persian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are tiny kiosks and kiosks – hidden delights that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can visit a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is precise and complicated. The artisan hand-churns the milk and then leaves 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 though note that their younger generation are reluctant to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is believed, will inspire more people worldwide to learn these stories and experience the city to taste the culinary delights of Lucknow.
