Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists alike praising its exquisite cuisine.
Worldwide Recognition
Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a global network of cities cities across over 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "demonstrates its deep-rooted gastronomic legacy and vibrant culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The honor for this historic city arrives as no surprise to its inhabitants or avid food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO recognition, this cherished, lively, and vibrant city – the capital of India's largest state – is finally in the limelight for what has always characterized its soul: an unparalleled passion for food.
"'What will be cooked, how will it be cooked' is a ongoing discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and raised to sublime levels in their imperial kitchens.
These imperial kitchens were epicenters of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
In addition to 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 decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and stalls – hidden delights that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can make their way to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method 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 chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are unwilling to learn the art.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will inspire more people around the world to learn these narratives and experience the city to taste the gastronomic treasures of Lucknow.
