Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and tourists alike praising its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a prestigious roster of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a international community of over 400 urban centers across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The recognition "demonstrates its centuries-old culinary traditions and dynamic food ecosystem," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as little surprise to its locals or avid food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this adored, chaotic, and diverse city – the capital of India's largest state – is finally in the limelight for what has always defined its soul: an profound devotion for food.
"'What will be cooked, the method of preparation' is a constant conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, evolved, and elevated to sublime levels in their opulent kitchens.
These royal kitchens were centers of food experimentation, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of 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, slow heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
In addition to the well-known 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 decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are little shops and stalls – hidden gems that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and complicated. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but note that their children are reluctant to learn the craft.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people globally to explore these stories and visit the city to taste the gastronomic treasures of Lucknow.
