Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike swearing by its remarkable cuisine.
Worldwide Recognition
In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it joins a global network of over 400 urban centers across more than 100 countries committed to promoting "creativity as a driver of city development that is sustainable".
The recognition "demonstrates its deep-rooted gastronomic legacy and dynamic culinary scene," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this venerable city is hardly a shock to its inhabitants or passionate food lovers. Many agree with the view that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and diverse city – the administrative center of India's biggest state – is now in the global gaze for what has consistently characterized its soul: an immense passion for food.
"'The day's menu, how will it be cooked' is a continued conversation from morning until night in many homes," states a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, refined, and elevated to sublime levels in their royal kitchens.
These royal kitchens were epicenters of food experimentation, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with dough.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also built up a vast array 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are little shops and kiosks – lesser-known delights that are extremely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 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).
Safeguarding a Culinary Heritage
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but note that their younger generation are unwilling to learn the skill.
A celebrity chef 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 true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is hoped, will inspire more people around the world to discover these tales and visit the city to taste the gastronomic treasures of Lucknow.
