Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with locals and travelers equally celebrating its superb cuisine.
Worldwide Recognition
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – adding it to a prestigious group of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a global network of more than four hundred urban centers across more than 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".
The accolade "demonstrates its profound culinary traditions and lively food ecosystem," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The recognition for this historic city comes as no surprise to its locals or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, bustling, and vibrant city – the administrative center of India's largest state – is at last in the limelight for what has consistently defined its soul: an unparalleled passion for food.
"'The day's menu, how will it be cooked' is a continued discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, evolved, and raised to sublime levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are tiny kiosks and stalls – little-known delights that are wildly loved by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was founded, 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 boasts special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their children do not want to take up the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is anticipated, will inspire more people globally to explore these narratives and visit the city to delight in the food wonders of Lucknow.
