Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike praising its remarkable cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a select roster of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this status, it becomes part of a international community of more than four hundred urban centers across over 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The accolade "demonstrates its deep-rooted culinary traditions and dynamic gastronomic culture," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as little surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and diverse city – the capital of India's biggest state – is now in the limelight for what has always shaped its essence: an profound devotion for food.
"'What will be cooked, how should it be prepared' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are often judged by the excellence of food that comes out of 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 noted for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and elevated to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous 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 rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are small establishments and carts – little-known treasures that are extremely popular with the locals.
In the central district of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can visit a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and demanding. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their younger generation do not want to take up the skill.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions 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 generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people around the world to learn these tales and visit the city to taste the culinary delights of Lucknow.
