Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and travelers equally praising its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a prestigious list of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this title, it enters a worldwide network of over 400 urban centers across more than 100 countries committed to promoting "creativity as a driver of development that sustains urban life".
The honor "is a testament to its centuries-old culinary traditions and dynamic culinary scene," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city is hardly a shock to its residents or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this beloved, chaotic, and eclectic city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently defined its essence: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a continued conversation from morning until night in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and raised to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were hubs of culinary innovations, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are small establishments and kiosks – lesser-known treasures that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can head to a simple joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and demanding. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation do not want to master the skill.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is believed, will encourage more people worldwide to learn these tales and experience the city to taste the gastronomic treasures of Lucknow.
