Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and travelers equally praising its remarkable cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a international community of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The honor "stands as proof of its profound culinary traditions and vibrant gastronomic culture," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen 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 venerable city is little surprise to its locals or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, bustling, and vibrant city – the capital of India's largest state – is now in the spotlight for what has consistently shaped its heart: an profound devotion for food.
"'What's for dinner, how will it be cooked' is a ongoing conversation from morning until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the cooks 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 far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and kiosks – hidden gems that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can make their way to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was founded, 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 offers special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is intricate and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but express concern that their children are reluctant to take up the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will inspire more people worldwide to discover these narratives and travel to the city to taste the culinary delights of Lucknow.
