Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and tourists equally celebrating its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a select group of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a global network of more than four hundred urban centers across over 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".
The recognition "stands as proof of its deep-rooted culinary traditions and dynamic food ecosystem," as noted by a representative from Unesco's Regional Office 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 internationally.
An Urban Center with a Culinary Soul
The recognition for this time-honored city comes as hardly a shock to its residents or passionate food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and diverse city – the capital of India's biggest state – is finally in the spotlight for what has perennially defined its essence: an unparalleled devotion for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the standard of food that emerges from 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 succulent kebabs and a singular take on biryani that were conceived, evolved, and taken to exquisite levels in their royal kitchens.
These royal kitchens were hubs of gastronomic creativity, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also developed a collection 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 celebrates fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are small establishments and kiosks – hidden delights that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and involved. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however express concern that their younger generation do not want to take up the skill.
A well-known culinary expert from Lucknow has frequently stated 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, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to explore these tales and visit the city to taste the gastronomic treasures of Lucknow.
