Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and tourists equally praising its remarkable cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a global network of cities metropolises across more than 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".
The recognition "demonstrates its centuries-old culinary traditions and dynamic gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The honor for this venerable city is hardly a shock to its residents or dedicated food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this beloved, lively, and eclectic city – the capital of India's largest state – is finally in the global gaze for what has always defined its essence: an immense devotion for food.
"'What will be cooked, how will it be cooked' is a constant dialogue from waking up until night in most homes," notes a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were hubs of culinary innovations, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, 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-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the cooks also built up a repertoire 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 also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are little shops and stalls – little-known gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can visit a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and demanding. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation are unwilling to learn the art.
A well-known culinary expert from Lucknow has frequently stated 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, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to explore these tales and travel to the city to taste the culinary delights of Lucknow.
