Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and travelers alike praising its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a select list of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a global network of cities cities across over 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The honor "demonstrates its centuries-old food heritage and dynamic food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities internationally.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as hardly a shock to its residents or passionate food lovers. Many agree with the view that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and vibrant city – the capital of India's biggest state – is finally in the global gaze for what has consistently shaped its soul: an immense love for food.
"'What's for dinner, how should it be prepared' is a continued conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, evolved, and raised to exquisite levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are tiny kiosks and carts – little-known delights that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
To start the day, one can visit a unpretentious 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).
Preserving Tradition for the Future
The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but note that their children are reluctant to learn the skill.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to explore these tales and visit the city to taste the culinary delights of Lucknow.
