Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors equally swearing by its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a select list of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it enters a global network of cities metropolises across over 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".
The recognition "demonstrates its deep-rooted food heritage and dynamic gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city comes as little surprise to its locals or passionate food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, lively, and diverse city – the administrative center of India's biggest state – is at last in the spotlight for what has perennially shaped its heart: an immense devotion for food.
"'What will be cooked, how will it be cooked' is a continued conversation from morning until night in many homes," explains 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 widely known after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, evolved, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly closed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are tiny kiosks and stalls – hidden treasures that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and demanding. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though express concern that their children do not want to take up the skill.
A celebrity 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 real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people globally to explore these narratives and visit the city to taste the food wonders of Lucknow.
