Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and visitors alike swearing by its exquisite cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a exclusive list of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it joins a worldwide network of cities metropolises across more than 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".
The honor "is a testament to its deep-rooted food heritage and dynamic gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The honor for this venerable city is little surprise to its residents or passionate food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO designation, this beloved, chaotic, and eclectic city – the administrative center of India's most populous state – is finally in the global gaze for what has always characterized its essence: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a constant discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and raised to exquisite levels in their royal kitchens.
These kitchens of the nobility were centers of culinary innovations, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are small establishments and carts – little-known delights that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can head to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but note that their younger generation do not want to learn the skill.
A well-known culinary expert from Lucknow has frequently stated 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 tells a story – influenced by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will encourage more people globally to explore these narratives and experience the city to delight in the food wonders of Lucknow.
