Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and tourists alike swearing by its remarkable cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a select list of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a global network of cities metropolises across more than 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The accolade "demonstrates its profound gastronomic legacy and dynamic culinary scene," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city comes as little surprise to its locals or passionate food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this cherished, lively, and diverse city – the capital of India's most populous state – is at last in the limelight for what has always shaped its essence: an unparalleled passion for food.
"'The day's menu, how should it be prepared' is a constant dialogue from morning until night in most homes," explains a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, evolved, and taken to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed 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 gentle, slow heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are little shops and stalls – hidden delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can visit a simple joint situated 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).
Ensuring Legacy Continues
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is intricate and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but express concern that their children do not want to learn the craft.
A celebrity chef from Lucknow has often said that the city's rich food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is believed, will encourage more people globally to explore these stories and visit the city to taste the culinary delights of Lucknow.
