Delectable kebabs, scented biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and travelers equally praising its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a prestigious group of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a worldwide network of more than four hundred urban centers across more than 100 countries committed to promoting "artistic expression as a catalyst of development that sustains urban life".
The honor "stands as proof of its deep-rooted gastronomic legacy and dynamic culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as no surprise to its inhabitants or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and eclectic city – the capital of India's biggest state – is at last in the global gaze for what has perennially defined its soul: an profound devotion for food.
"'The day's menu, how will it be cooked' is a constant discussion from waking up until night in most homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, refined, and elevated to sublime levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Persian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so silky 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 tightly sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are small establishments and stalls – little-known delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can head to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and complicated. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to learn the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden 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 global recognition, it is anticipated, will motivate more people around the world to learn these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
