Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and travelers equally celebrating its remarkable cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a international community of more than four hundred cities across over 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The recognition "stands as proof of its profound culinary traditions and vibrant food ecosystem," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
A City Defined by Food
The accolade for this historic city is hardly a shock to its locals or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's largest state – is finally in the limelight for what has always characterized its heart: an immense love for food.
"'What's for dinner, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, perfected, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were centers of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and carts – little-known gems that are extremely popular with the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns covered in freshly churned white butter.
In the morning, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and complicated. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children are unwilling to take up the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is hoped, will encourage more people around the world to discover these stories and visit the city to savour the food wonders of Lucknow.
