Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists equally praising its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a exclusive list of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a international community of more than four hundred urban centers across over 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".
The accolade "stands as proof of its profound gastronomic legacy and lively food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The accolade for this venerable city is little surprise to its residents or avid food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, bustling, and eclectic city – the administrative center of India's most populous state – is finally in the spotlight for what has perennially shaped its soul: an profound devotion for food.
"'The day's menu, how should it be prepared' is a constant conversation from waking up until night in most homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, evolved, and elevated to extraordinary levels in their opulent kitchens.
These imperial kitchens were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also developed a collection 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 additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are little shops and carts – little-known treasures that are wildly loved by the locals.
In the central district of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
To start the day, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and involved. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though say that their children do not want to learn the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is hoped, will inspire more people worldwide to discover these narratives and travel to the city to savour the food wonders of Lucknow.
