Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and travelers alike praising its remarkable cuisine.
An International Accolade
In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a international community of cities cities across over 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".
The recognition "demonstrates its centuries-old gastronomic legacy and vibrant food ecosystem," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city arrives as little surprise to its residents or dedicated food lovers. Many agree with the view that it is "better late than never".
With the UNESCO designation, this adored, bustling, and eclectic city – the administrative center of India's biggest state – is at last in the spotlight for what has consistently shaped its essence: an unparalleled devotion for food.
"'What's for dinner, how should it be prepared' is a continued discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, perfected, and raised to sublime levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are small establishments and carts – little-known delights that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was founded, 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 boasts special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and complicated. The cook beats the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but note that their children are reluctant to master the craft.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle 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 under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will encourage more people around the world to learn these stories and experience the city to taste the gastronomic treasures of Lucknow.
