Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and travelers equally celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a worldwide network of more than four hundred metropolises across more than 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".
The recognition "is a testament to its centuries-old food heritage and vibrant food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is hardly a shock to its locals or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, chaotic, and vibrant city – the administrative center of India's biggest state – is finally in the spotlight for what has consistently characterized its soul: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a continued dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are often judged by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His chefs processed the meat with 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, leisurely heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also developed a collection 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 showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are small establishments and kiosks – hidden gems that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
To start the day, one can head to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is scientific and complicated. The cook whisks the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however say that their younger generation are reluctant to take up the craft.
A renowned chef from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people globally to learn these stories and visit the city to delight in the culinary delights of Lucknow.
