Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and visitors alike praising its superb cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a select list of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this status, it enters a global network of more than four hundred cities across over 100 countries committed to promoting "creativity as a driver of development that sustains urban life".
The honor "stands as proof of its centuries-old culinary traditions and dynamic culinary scene," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city is little surprise to its inhabitants or avid food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, lively, and eclectic city – the capital of India's largest state – is now in the limelight for what has perennially characterized its heart: an immense love for food.
"'What's for dinner, how should it be prepared' is a constant discussion from waking up until night in most homes," states a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and raised to sublime levels in their royal kitchens.
These imperial kitchens were centers of food experimentation, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are small establishments and stalls – lesser-known delights that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with fluffy buns covered in hand-churned white butter.
For breakfast, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, 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 treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and involved. The artisan beats the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though note that their children do not want to take up the skill.
A celebrity chef from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will motivate more people globally to explore these tales and travel to the city to delight in the food wonders of Lucknow.
