Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and visitors equally praising its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a select roster of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a international community of cities metropolises across over 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".
The accolade "demonstrates its centuries-old gastronomic legacy and dynamic gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The accolade for this time-honored city arrives as no surprise to its inhabitants or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, lively, and diverse city – the administrative center of India's most populous state – is at last in the global gaze for what has perennially shaped its soul: an immense passion for food.
"'What's for dinner, how will it be cooked' is a continued discussion from morning until night in most homes," states a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were hubs of food experimentation, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy 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 haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are little shops and kiosks – lesser-known delights that are extremely popular with the locals.
In the city center of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and demanding. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though note that their younger generation are reluctant to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to discover these tales and visit the city to delight in the gastronomic treasures of Lucknow.
