Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with inhabitants and travelers equally celebrating its remarkable cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a select group of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a international community of more than four hundred metropolises across more than 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".
The recognition "is a testament to its centuries-old gastronomic legacy and dynamic culinary scene," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as no surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO accolade, this adored, lively, and vibrant city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently defined its essence: an unparalleled love for food.
"'What's for dinner, the method of preparation' is a constant dialogue from waking up until night in most homes," states a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and elevated to exquisite levels in their opulent kitchens.
These royal kitchens were centers of food experimentation, merging Persian 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 developed. The story goes that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so silky 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, leisurely heat, with the container's cover tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also built up a vast array 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are little shops and carts – little-known gems that are wildly popular with the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can head to a no-frills joint operating in the historic quarter 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 boasts remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and demanding. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant to take up the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it right on top 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 lesser-known eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is hoped, will motivate more people worldwide to discover these stories and travel to the city to savour the culinary delights of Lucknow.
