Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and travelers alike praising its remarkable cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a prestigious group of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it joins a international community of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".
The honor "is a testament to its profound gastronomic legacy and dynamic culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city is little surprise to its inhabitants or dedicated food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this cherished, lively, and diverse city – the administrative center of India's largest state – is finally in the global gaze for what has always characterized its heart: an immense passion for food.
"'What's for dinner, the method of preparation' is a ongoing conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were hubs of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era 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 lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are little shops and carts – hidden gems that are extremely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can make their way to a no-frills joint situated 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).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and involved. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but express concern that their children do not want to take up the skill.
A renowned 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, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will inspire more people globally to learn these stories and experience the city to delight in the food wonders of Lucknow.
