Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and travelers alike swearing by its exquisite cuisine.
An International Accolade
In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – placing it on a exclusive group of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a worldwide network of more than four hundred urban centers across more than 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".
The recognition "is a testament to its centuries-old gastronomic legacy and vibrant food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The honor for this venerable city is little surprise to its inhabitants or avid food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO accolade, this cherished, lively, and diverse city – the capital of India's biggest state – is now in the limelight for what has perennially shaped its essence: an immense love for food.
"'What's for dinner, how will it be cooked' is a constant conversation from waking up until night in most homes," states a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and taken to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were centers of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and kiosks – lesser-known treasures that are extremely popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can make their way to a simple joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is scientific and involved. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however note that their children are unwilling to master the skill.
A celebrity chef from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to learn these tales and visit the city to taste the culinary delights of Lucknow.
