Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and travelers alike praising its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select list of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it enters a international community of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".
The honor "demonstrates its profound gastronomic legacy and vibrant gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.
A City Defined by Food
The accolade for this time-honored city comes as no surprise to its locals or avid food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's largest state – is finally in the limelight for what has always shaped its soul: an unparalleled passion for food.
"'What's for dinner, the method of preparation' is a ongoing conversation from waking up until night in most homes," states a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are small establishments and carts – little-known treasures that are immensely popular with the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can make their way to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and demanding. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but say that their younger generation are unwilling to master the craft.
A renowned chef from Lucknow has noted that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is anticipated, will inspire more people worldwide to learn these stories and visit the city to delight in the food wonders of Lucknow.
