Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and tourists equally swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a select roster of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a worldwide network of more than four hundred cities across more than 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The recognition "is a testament to its deep-rooted gastronomic legacy and dynamic culinary scene," according to a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The accolade for this venerable city arrives as hardly a shock to its locals or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO accolade, this cherished, bustling, and eclectic city – the capital of India's largest state – is at last in the limelight for what has always defined its essence: an unparalleled devotion for food.
"'What's for dinner, how will it be cooked' is a continued dialogue from waking up until night in most homes," states a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, perfected, and elevated to extraordinary levels in their opulent kitchens.
These royal kitchens were epicenters of food experimentation, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are small establishments and kiosks – hidden delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can visit a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and complicated. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however note that their younger generation do not want to master the craft.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is believed, will encourage more people around the world to learn these tales and visit the city to delight in the culinary delights of Lucknow.
