Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and travelers equally swearing by its remarkable cuisine.
Worldwide Recognition
In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it enters a global network of cities metropolises across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The honor "demonstrates its centuries-old culinary traditions and vibrant culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The honor for this time-honored city arrives 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 accolade, this cherished, bustling, and vibrant city – the administrative center of India's most populous state – is now in the limelight for what has perennially shaped its soul: an unparalleled love for food.
"'What will be cooked, how will it be cooked' is a constant discussion from waking up until night in most homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and taken to extraordinary levels in their royal kitchens.
These imperial kitchens were hubs of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so fine 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 low, slow heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also created a collection 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 haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and stalls – hidden delights that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can visit a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and demanding. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though say that their children do not want to master the craft.
A renowned chef from Lucknow has often said that the city's profound food legacy positions it among the best 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 hidden eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people around the world to discover these narratives and experience the city to delight in the culinary delights of Lucknow.
