Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and travelers equally celebrating its exquisite 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 – adding it to a prestigious list of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it joins a global network of cities urban centers across over 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "demonstrates its centuries-old culinary traditions and lively gastronomic culture," according to a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 global destinations worldwide.
A City Defined by Food
The accolade for this venerable city is no surprise to its inhabitants or avid food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the capital of India's biggest state – is now in the spotlight for what has consistently shaped its heart: an profound passion for food.
"'What will be cooked, the method of preparation' is a ongoing conversation from waking up until night in most homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, perfected, and raised to sublime levels in their royal kitchens.
These imperial kitchens were hubs of culinary innovations, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are small establishments and kiosks – little-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can make their way to a no-frills joint operating in the old city area 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 treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and involved. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though say that their children are unwilling to take up the craft.
A celebrity chef from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is believed, will encourage more people worldwide to discover these narratives and experience the city to delight in the culinary delights of Lucknow.
