Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and travelers equally praising its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a select group of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a worldwide network of cities metropolises across more than 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".
The honor "stands as proof of its profound gastronomic legacy and dynamic gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities internationally.
An Urban Center with a Culinary Soul
The honor for this venerable city arrives as hardly a shock to its inhabitants or avid food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's most populous state – is now in the spotlight for what has perennially defined its heart: an unparalleled passion for food.
"'The day's menu, how should it be prepared' is a constant dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and taken to sublime levels in their imperial kitchens.
These imperial kitchens were centers of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the cooks also built up 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 also a haven for vegetarians.
The local Baniya community's cuisine not only showcases seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and carts – hidden gems that are extremely loved by the locals.
In the central district of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can visit a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and involved. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though say that their younger generation do not want to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places 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 create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is hoped, will motivate more people around the world to discover these stories and travel to the city to taste the culinary delights of Lucknow.
