Delectable kebabs, scented biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and travelers alike praising its exquisite cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a worldwide network of cities metropolises across more than 100 countries focused on promoting "innovation as a key factor of sustainable urban development".
The recognition "demonstrates its centuries-old gastronomic legacy and vibrant gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The honor for this venerable city arrives as little surprise to its locals or passionate food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and eclectic city – the administrative center of India's most populous state – is at last in the global gaze for what has consistently defined its essence: an unparalleled love for food.
"'The day's menu, how will it be cooked' is a continued conversation from morning until night in many homes," explains a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, perfected, and taken to exquisite levels in their opulent kitchens.
These royal kitchens were hubs of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned 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 cooks processed the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also created a repertoire 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 additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are small establishments and kiosks – lesser-known treasures that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can visit a no-frills joint located in the old city area of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and complicated. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their younger generation are unwilling to take up the skill.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is hoped, will motivate more people worldwide to learn these narratives and visit the city to delight in the gastronomic treasures of Lucknow.
