Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and travelers equally swearing by its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it joins a worldwide network of more than four hundred metropolises across more than 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".
The recognition "stands as proof of its profound food heritage and dynamic culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The recognition for this venerable city is little surprise to its locals or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this beloved, lively, and vibrant city – the administrative center of India's most populous state – is at last in the global gaze for what has perennially characterized its soul: an profound devotion for food.
"'What's for dinner, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and elevated to sublime levels in their opulent kitchens.
These kitchens of the nobility were centers of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are little shops and carts – lesser-known treasures that are extremely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can make their way to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is scientific and involved. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but say that their children are unwilling to master the craft.
A celebrity chef from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to explore these stories and experience the city to taste the gastronomic treasures of Lucknow.
