Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike praising its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a select roster of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a international community of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The accolade "is a testament to its centuries-old culinary traditions and vibrant culinary scene," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city is little surprise to its locals or avid food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's most populous state – is now in the global gaze for what has consistently defined its heart: an profound devotion for food.
"'The day's menu, how should it be prepared' is a ongoing conversation from morning until night in many homes," states a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, refined, and raised to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are little shops and kiosks – lesser-known delights that are wildly popular with the locals.
In the city center of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can head to a unpretentious joint located 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).
Ensuring Legacy Continues
The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and complicated. The artisan beats the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but express concern that their younger generation do not want to take up the art.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will inspire more people around the world to learn these narratives and travel to the city to savour the culinary delights of Lucknow.
