Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and visitors equally swearing by its remarkable cuisine.
Worldwide Recognition
In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of over 400 cities across more than 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The recognition "is a testament to its centuries-old food heritage and dynamic culinary scene," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as little surprise to its inhabitants or passionate food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this beloved, bustling, and eclectic city – the administrative center of India's largest state – is finally in the global gaze for what has perennially characterized its heart: an unparalleled love for food.
"'What's for dinner, how will it be cooked' is a continued conversation from morning until night in most homes," notes a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, evolved, and raised to sublime levels in their opulent kitchens.
These kitchens of the nobility were centers of food experimentation, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
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 sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are small establishments and carts – hidden delights that are immensely popular with the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can head to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and demanding. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation are reluctant to take up the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to discover these tales and experience the city to taste the gastronomic treasures of Lucknow.
