Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and tourists equally swearing by its exquisite cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a select roster of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it enters a worldwide network of cities metropolises across more than 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".
The honor "demonstrates its profound food heritage and vibrant culinary scene," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The recognition for this historic city comes 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 administrative center of India's largest state – is finally in the spotlight for what has consistently characterized its heart: an profound love for food.
"'What's for dinner, the method of preparation' is a constant conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, perfected, and taken to exquisite levels in their opulent kitchens.
These royal kitchens were centers of culinary innovations, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are small establishments and carts – hidden delights that are wildly popular with the locals.
In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can head to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though say that their children are unwilling to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The global recognition, it is believed, will motivate more people globally to learn these tales and visit the city to delight in the gastronomic treasures of Lucknow.
