Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists equally celebrating its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select list of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of more than four hundred cities across over 100 countries committed to promoting "innovation as a driver of development that sustains urban life".
The recognition "demonstrates its deep-rooted culinary traditions and vibrant food ecosystem," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this historic city comes as hardly a shock to its inhabitants or avid food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO recognition, this beloved, bustling, and eclectic city – the capital of India's biggest state – is finally in the spotlight for what has consistently defined its essence: an unparalleled devotion for food.
"'The day's menu, how will it be cooked' is a ongoing conversation from waking up until night in many homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, perfected, and raised to sublime levels in their royal kitchens.
These imperial kitchens were centers of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
In addition to 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 decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are small establishments and stalls – hidden treasures that are immensely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can visit a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, 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 unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and involved. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their children are unwilling to learn the skill.
A renowned chef from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is believed, will encourage more people worldwide to discover these narratives and travel to the city to delight in the culinary delights of Lucknow.
