Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike celebrating its superb cuisine.
Worldwide Recognition
In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a select list of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a international community of more than four hundred urban centers across more than 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".
The honor "is a testament to its centuries-old culinary traditions and lively culinary scene," according to 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 prestigious list of seventy urban centers around the world.
A City Defined by Food
The honor for this historic city arrives as no surprise to its residents or dedicated food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, lively, and diverse city – the administrative center of India's largest state – is finally in the global gaze for what has consistently shaped its soul: an unparalleled devotion for food.
"'What's for dinner, how will it be cooked' is a ongoing discussion from morning until night in many homes," states a local cultural expert. "And you are truly judged by the standard 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, evolved, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, merging Persian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also created a vast array 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 doesn't just highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are tiny kiosks and kiosks – lesser-known treasures that are extremely favored by the locals.
In the central district of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with fluffy buns slathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular 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 special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and complicated. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their younger generation are reluctant to learn the art.
A renowned chef from Lucknow has often said that the city's rich food legacy puts 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 create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will encourage more people globally to explore these narratives and experience the city to savour the culinary delights of Lucknow.
