Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and travelers alike swearing by its remarkable cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it enters a international community of cities urban centers across over 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".
The accolade "stands as proof of its deep-rooted culinary traditions and vibrant gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city is little surprise to its locals or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO accolade, this adored, chaotic, and vibrant city – the capital of India's biggest state – is now in the global gaze for what has consistently characterized its heart: an profound devotion for food.
"'What's for dinner, how will it be cooked' is a continued dialogue from waking up until night in many homes," notes a local cultural expert. "And you are truly judged by the quality 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 opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were conceived, refined, and elevated to sublime levels in their opulent kitchens.
These kitchens of the nobility were centers of culinary innovations, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was devised to cater to an elderly 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 required 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
In addition to the obvious kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are small establishments and carts – little-known gems that are immensely popular with the locals.
In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can visit a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and demanding. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though say that their children are reluctant to take up the art.
A celebrity chef from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people around the world to discover these narratives and travel to the city to savour the culinary delights of Lucknow.
