Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and tourists equally celebrating its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it joins a international community of more than four hundred urban centers across more than 100 countries focused on promoting "innovation as a driver of city development that is sustainable".
The recognition "stands as proof of its deep-rooted food heritage and vibrant food ecosystem," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.
A City Defined by Food
The accolade for this venerable city comes as no surprise to its locals or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, lively, and diverse city – the administrative center of India's largest state – is finally in the spotlight for what has consistently shaped its essence: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a constant discussion from waking up until night in most homes," explains a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, perfected, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were centers of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely 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 cooks also built up a repertoire 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 also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are tiny kiosks and stalls – little-known treasures that are extremely popular with the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with fluffy buns slathered with hand-churned white butter.
In the morning, 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 much sought-after 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 involved. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but express concern that their younger generation do not want to learn the craft.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is anticipated, will inspire more people globally to learn these tales and experience the city to delight in the gastronomic treasures of Lucknow.
