Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and visitors alike praising its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a select list of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it joins a global network of more than four hundred urban centers across over 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".
The honor "is a testament to its centuries-old culinary traditions and lively food ecosystem," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as hardly a shock to its residents or dedicated food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and eclectic city – the capital of India's biggest state – is finally in the limelight for what has always characterized its soul: an profound love for food.
"'What's for dinner, how should it be prepared' is a continued discussion from morning until going to bed in many homes," states a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, refined, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the cooks also built up a collection 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 vegetarian's paradise.
The local Baniya community's cuisine not only highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are little shops and stalls – hidden treasures that are immensely popular with the locals.
In the city center 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, served in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can head to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was established, 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 offers unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though say that their children are unwilling to master the craft.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts 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 create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will encourage more people worldwide to learn these narratives and visit the city to delight in the gastronomic treasures of Lucknow.
