Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and travelers equally praising its exquisite cuisine.
A Global Honor
Last month, UNESCO designated it as a Creative City of Gastronomy – placing it on a select group of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it enters a worldwide network of more than four hundred urban centers across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The recognition "is a testament to its profound gastronomic legacy and lively culinary scene," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as little surprise to its residents or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, bustling, and vibrant city – the capital of India's most populous state – is now in the limelight for what has perennially characterized its soul: an immense love for food.
"'What will be cooked, the method of preparation' is a continued discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, perfected, and taken to sublime levels in their imperial kitchens.
These imperial kitchens were epicenters of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are small establishments and stalls – lesser-known treasures that are extremely favored by the locals.
In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
To start the day, one can make their way to a simple joint operating in the historic quarter of Aminabad. Nearly 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).
Preserving Tradition for the Future
The city also presents special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children do not want to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will motivate more people around the world to explore these tales and travel to the city to taste the culinary delights of Lucknow.
