Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and travelers alike praising its remarkable cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a worldwide network of more than four hundred metropolises across over 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The recognition "demonstrates its deep-rooted culinary traditions and lively gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city is little surprise to its locals or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, lively, and vibrant city – the capital of India's biggest state – is finally in the limelight for what has always characterized its soul: an immense passion for food.
"'What's for dinner, how should it be prepared' is a ongoing conversation from morning until night in most homes," notes a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, refined, and elevated to sublime levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the cooks also created a collection 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 also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are tiny kiosks and kiosks – hidden delights that are immensely popular with the locals.
In the city center of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand 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 unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and demanding. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation do not want to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's profound 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 under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people around the world to learn these tales and visit the city to taste the gastronomic treasures of Lucknow.
