Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and visitors alike swearing by its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a international community of more than four hundred urban centers across over 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".
The honor "stands as proof of its centuries-old food heritage and vibrant food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The accolade for this historic city comes as hardly a shock to its inhabitants or passionate food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, lively, and vibrant city – the capital of India's most populous state – is finally in the limelight for what has consistently defined its soul: an profound devotion for food.
"'The day's menu, how should it be prepared' is a ongoing discussion from morning until night in many homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are small establishments and kiosks – little-known delights that are extremely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can visit a unpretentious joint situated in the old city area 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).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however express concern that their children are unwilling to learn the craft.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will inspire more people worldwide to learn these tales and visit the city to delight in the food wonders of Lucknow.
