Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and visitors alike swearing by its exquisite cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a select roster of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it enters a worldwide network of cities urban centers across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The recognition "demonstrates its deep-rooted food heritage and lively gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this historic city comes as no surprise to its residents or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the administrative center of India's biggest state – is at last in the global gaze for what has consistently characterized its soul: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from waking up until night in many homes," states a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, evolved, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are tiny kiosks and carts – hidden gems that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns lathered with hand-churned white butter.
In the morning, one can visit a unpretentious joint located in the historic quarter 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 remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique 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 amazing frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but say that their children are unwilling to take up the skill.
A celebrity chef from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is anticipated, will motivate more people globally to explore these tales and visit the city to savour the culinary delights of Lucknow.
