Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and travelers alike swearing by its exquisite cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it enters a worldwide network of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".
The honor "is a testament to its profound gastronomic legacy and dynamic gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The recognition for this historic city is hardly a shock to its residents or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's largest state – is now in the limelight for what has consistently shaped its essence: an unparalleled devotion for food.
"'What will be cooked, how should it be prepared' is a ongoing discussion from morning until night in many homes," notes a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, evolved, and raised to exquisite levels in their royal kitchens.
These kitchens of the nobility were hubs 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. Legend has it that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the cooks also developed a repertoire 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and kiosks – hidden treasures that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though express concern that their children are unwilling to master the craft.
A renowned chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will motivate more people around the world to learn these narratives and travel to the city to taste the gastronomic treasures of Lucknow.
