Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and tourists equally celebrating its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it enters a global network of cities urban centers across over 100 countries focused on promoting "innovation as a driver of development that sustains urban life".
The accolade "demonstrates its centuries-old food heritage and dynamic culinary scene," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The honor for this venerable city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this adored, bustling, and vibrant city – the administrative center of India's largest state – is now in the spotlight for what has perennially defined its heart: an unparalleled devotion for food.
"'What's for dinner, how should it be prepared' is a ongoing dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, refined, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so fine that it needed 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, leisurely heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are little shops and carts – hidden treasures that are immensely popular with the locals.
In the central district of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.
For breakfast, one can head to a unpretentious joint operating in the old city area of Aminabad. Almost 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 remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and complicated. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their children do not want to master the craft.
A renowned chef from Lucknow has often said that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is believed, will motivate more people worldwide to learn these tales and travel to the city to taste the gastronomic treasures of Lucknow.
