Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and visitors alike celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a global network of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".
The recognition "demonstrates its profound culinary traditions and dynamic food ecosystem," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world.
A City Defined by Food
The accolade for this time-honored city arrives as no surprise to its residents or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and eclectic city – the administrative center of India's biggest state – is at last in the limelight for what has perennially defined its heart: an unparalleled passion for food.
"'What's for dinner, the method of preparation' is a constant dialogue from morning until night in most homes," notes a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – 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, perfected, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and kiosks – little-known delights that are immensely loved by the locals.
In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can visit a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and demanding. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though note that their children are reluctant to learn the skill.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is hoped, will encourage more people around the world to discover these stories and visit the city to taste the food wonders of Lucknow.
