Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and visitors alike celebrating its remarkable cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a global network of cities metropolises across over 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".
The accolade "stands as proof of its profound culinary traditions and vibrant food ecosystem," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 cities around the world.
An Urban Center with a Culinary Soul
The honor for this venerable city is hardly a shock to its locals or avid food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's biggest state – is now in the limelight for what has consistently characterized its essence: an unparalleled love for food.
"'The day's menu, the method of preparation' is a ongoing dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, evolved, and taken to sublime levels in their opulent kitchens.
These royal kitchens were epicenters of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But perhaps the most significant 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 tightly closed with a flour paste.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters also created a repertoire 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 also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and stalls – hidden gems that are wildly popular with the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can visit a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular 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 airy dessert found in the winter. The technique of making it is scientific and demanding. The cook beats the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but note that their children do not want to master the craft.
A renowned chef from Lucknow has often said that the city's immense food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is believed, will motivate more people around the world to discover these stories and visit the city to delight in the gastronomic treasures of Lucknow.
