Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and travelers alike swearing by its exquisite cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a select list of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a international community of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".
The recognition "is a testament to its deep-rooted culinary traditions and vibrant food ecosystem," 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 earn a spot in this highly sought-after list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city arrives as no surprise to its residents or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, bustling, and eclectic city – the administrative center of India's biggest state – is at last in the limelight for what has consistently defined its essence: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a continued conversation from waking up until night in many homes," explains a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were epicenters of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are tiny kiosks and kiosks – little-known gems that are wildly loved by the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a simple 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).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and complicated. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but say that their younger generation are reluctant to master the art.
A celebrity chef from Lucknow has noted 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, it is believed, will be realized 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 modest street carts to busy restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people around the world to learn these tales and travel to the city to delight in the gastronomic treasures of Lucknow.
