Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with inhabitants and visitors alike praising its superb cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a prestigious list of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this title, it joins a international community of cities metropolises across more than 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".
The accolade "stands as proof of its profound culinary traditions and lively food ecosystem," according to a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city comes as hardly a shock to its locals or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's largest state – is now in the global gaze for what has perennially defined its heart: an unparalleled devotion for food.
"'What will be cooked, how should it be prepared' is a constant discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, refined, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were centers of gastronomic creativity, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are small establishments and kiosks – little-known treasures that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can head to a no-frills joint operating in the historic quarter 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 boasts special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and demanding. The cook beats the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their children do not want to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will encourage more people worldwide to learn these tales and travel to the city to savour the food wonders of Lucknow.
