Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and travelers equally celebrating its exquisite cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – including it in a select roster of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a global network of more than four hundred cities across more than 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".
The recognition "stands as proof of its deep-rooted culinary traditions and vibrant culinary scene," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers around the world.
A City Defined by Food
The honor for this time-honored city comes as little surprise to its inhabitants or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, bustling, and diverse city – the administrative center of India's most populous state – is finally in the spotlight for what has perennially defined its heart: an unparalleled devotion for food.
"'The day's menu, how will it be cooked' is a ongoing conversation from waking up until night in many homes," notes 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 widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were conceived, evolved, and raised to extraordinary levels in their imperial kitchens.
These imperial kitchens were hubs of food experimentation, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are small establishments and carts – hidden gems that are immensely favored by the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is precise and complicated. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however say that their children are unwilling to take up the craft.
A celebrity chef from Lucknow has often said that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people around the world to discover these narratives and travel to the city to savour the culinary delights of Lucknow.
