Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and visitors equally celebrating its remarkable cuisine.
An International Accolade
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a select list of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this status, it joins a worldwide network of cities cities across over 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".
The recognition "demonstrates its deep-rooted food heritage and dynamic food ecosystem," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is no surprise to its inhabitants or dedicated food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO recognition, this cherished, lively, and eclectic city – the capital of India's most populous state – is now in the spotlight for what has consistently defined its essence: an immense passion for food.
"'What will be cooked, how should it be prepared' is a ongoing discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, evolved, and taken to sublime levels in their royal kitchens.
These royal kitchens were hubs of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was invented to feed an elderly nawab who had no longer had 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 chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are tiny kiosks and kiosks – hidden treasures that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and complicated. The vendor beats the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however note that their younger generation are unwilling to master the art.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people globally to discover these tales and experience the city to taste the culinary delights of Lucknow.
