Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and tourists alike celebrating its superb cuisine.
An International Accolade
In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a select roster of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it joins a worldwide network of more than four hundred urban centers across more than 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".
The accolade "stands as proof of its profound gastronomic legacy and vibrant culinary scene," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 cities internationally.
A City Defined by Food
The accolade for this historic city is no surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, lively, and vibrant city – the capital of India's largest state – is at last in the spotlight for what has perennially characterized its heart: an unparalleled love for food.
"'The day's menu, the method of preparation' is a constant dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, refined, and taken to sublime levels in their royal kitchens.
These imperial kitchens were centers of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably 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 pot's lid securely closed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are tiny kiosks and carts – lesser-known treasures that are wildly favored by the locals.
In the city center of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can head to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was founded, 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 special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and involved. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but express concern that their younger generation are reluctant to take up the art.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to explore these narratives and travel to the city to delight in the food wonders of Lucknow.
