Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and tourists equally celebrating its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a select group of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this status, it enters a worldwide network of cities metropolises across over 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".
The recognition "stands as proof of its deep-rooted food heritage and dynamic food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The accolade for this venerable city is hardly a shock to its locals or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, bustling, and vibrant city – the capital of India's largest state – is at last in the spotlight for what has consistently shaped its soul: an immense passion for food.
"'What's for dinner, how should it be prepared' is a ongoing dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were created, perfected, and elevated to extraordinary levels in their imperial kitchens.
These imperial kitchens were hubs of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 not only showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are tiny kiosks and kiosks – little-known delights that are extremely favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can head to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is scientific and complicated. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though say that their children are reluctant to master the art.
A renowned chef from Lucknow has often said that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people around the world to explore these narratives and visit the city to taste the food wonders of Lucknow.
