Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and travelers alike praising its superb cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of global cities and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a worldwide network of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".
The accolade "demonstrates its profound culinary traditions and dynamic food ecosystem," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city is hardly a shock to its locals or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this adored, chaotic, and vibrant city – the capital of India's most populous state – is now in the limelight for what has perennially shaped its essence: an profound devotion for food.
"'The day's menu, how should it be prepared' is a ongoing conversation from morning until night in many homes," explains a local cultural expert. "And you are truly assessed by the standard of food that comes out of 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 melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were centers of gastronomic creativity, 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 galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy 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 haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are little shops and carts – hidden gems that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with fluffy buns covered in freshly churned white butter.
To start the day, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though say that their younger generation are unwilling to take up the skill.
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 significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is hoped, will encourage more people globally to learn these stories and visit the city to savour the gastronomic treasures of Lucknow.
