Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and travelers alike celebrating its exquisite cuisine.
A Global Honor
In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a worldwide network of cities urban centers across more than 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".
The honor "demonstrates its centuries-old culinary traditions and vibrant culinary scene," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The honor for this historic city arrives as no surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, lively, and vibrant city – the capital of India's biggest state – is finally in the global gaze for what has always defined its soul: an profound passion for food.
"'What will be cooked, the method of preparation' is a ongoing conversation from morning until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, evolved, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were centers of food experimentation, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably 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 a flour paste.
A Diverse Culinary Landscape
In addition to the famous 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 rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are little shops and kiosks – lesser-known delights that are wildly popular with the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with fluffy buns slathered with hand-churned white butter.
To start the day, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 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 boasts unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and demanding. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but say that their children do not want to take up the art.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is hoped, will encourage more people worldwide to explore these stories and visit the city to savour the gastronomic treasures of Lucknow.
