Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors alike celebrating its exquisite cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a international community of more than four hundred metropolises across over 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".
The recognition "demonstrates its deep-rooted culinary traditions and lively culinary scene," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only 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 around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city comes as hardly a shock to its inhabitants or avid food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO accolade, this adored, bustling, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has consistently defined its heart: an immense devotion for food.
"'What will be cooked, how should it be prepared' is a constant discussion from morning until night in most homes," states a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, refined, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required 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, slow heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy 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 celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are little shops and carts – little-known treasures that are wildly favored by the locals.
In the central district of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
To start the day, one can head to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and involved. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however note that their younger generation are reluctant to learn the art.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people around the world to explore these narratives and experience the city to savour the gastronomic treasures of Lucknow.
