Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and tourists alike praising its superb cuisine.
Worldwide Recognition
Last month, UNESCO recognised it as a Creative City of Gastronomy – adding it to a select group of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a global network of cities cities across over 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The accolade "is a testament to its deep-rooted gastronomic legacy and dynamic gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this historic city arrives as little surprise to its locals or dedicated food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, chaotic, and vibrant city – the capital of India's biggest state – is finally in the global gaze for what has always shaped its soul: an profound passion for food.
"'What's for dinner, how should it be prepared' is a constant conversation from morning until night in most homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and elevated to sublime levels in their opulent kitchens.
These kitchens of the nobility were centers of food experimentation, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. The story goes 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, kesar, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are small establishments and kiosks – little-known treasures that are immensely popular with the locals.
In the city center of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can make their way to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert savored 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 nighttime moisture to give it its incredible airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but note that their younger generation are unwilling to take up the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to explore these stories and visit the city to taste the gastronomic treasures of Lucknow.
