Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and travelers equally swearing by its superb cuisine.
Worldwide Recognition
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a select list of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it joins a worldwide network of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".
The recognition "stands as proof of its centuries-old gastronomic legacy and vibrant gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.
A City Defined by Food
The recognition for this time-honored city is no surprise to its residents or dedicated food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and vibrant city – the capital of India's largest state – is at last in the global gaze for what has consistently defined its essence: an profound love for food.
"'The day's menu, how should it be prepared' is a constant discussion from waking up until night in many homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, evolved, and raised to sublime levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was invented to feed an ageing nawab who had no longer had 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-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
Apart from 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 decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and kiosks – hidden delights that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can head to a no-frills 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 boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and complicated. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but note that their children are unwilling to master the art.
A celebrity chef from Lucknow has often said that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will encourage more people worldwide to learn these stories and travel to the city to taste the culinary delights of Lucknow.