Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers equally praising its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a exclusive group of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional 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 catalyst of development that sustains urban life".
The recognition "demonstrates its centuries-old gastronomic legacy and dynamic food ecosystem," according to a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The recognition for this venerable city arrives as hardly a shock to its residents or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and diverse city – the administrative center of India's most populous state – is now in the spotlight for what has always defined its essence: an profound devotion for food.
"'What will be cooked, how will it be cooked' is a continued dialogue from waking up until night in most homes," states a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were created, evolved, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were centers of food experimentation, fusing Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and kiosks – little-known gems that are extremely favored by the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and complicated. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however note that their younger generation are reluctant to master the craft.
A celebrity chef from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is hoped, will motivate more people around the world to discover these narratives and experience the city to delight in the culinary delights of Lucknow.
