Tempting kebabs, scented biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and visitors equally celebrating its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a select list of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it joins a global network of cities urban centers across more than 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".
The recognition "stands as proof of its profound culinary traditions and vibrant food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.
A City Defined by Food
The recognition for this time-honored city is little surprise to its locals or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, lively, and diverse city – the administrative center of India's largest state – is at last in the limelight for what has consistently defined its soul: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a constant conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were conceived, evolved, and raised to sublime levels in their royal kitchens.
These royal kitchens were hubs of culinary innovations, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and stalls – lesser-known treasures that are extremely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and demanding. The artisan 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. Many but note that their younger generation are reluctant to master the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit 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 generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is believed, will encourage more people globally to learn these stories and experience the city to delight in the gastronomic treasures of Lucknow.
