Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike celebrating its superb cuisine.
An International Accolade
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – placing it on a prestigious roster of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a worldwide network of cities urban centers across over 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".
The accolade "stands as proof of its deep-rooted food heritage and dynamic gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city comes as hardly a shock to its inhabitants or dedicated food lovers. Many agree with the view that it is "better late than never".
With the UNESCO designation, this cherished, lively, and vibrant city – the administrative center of India's most populous state – is now in the spotlight for what has always characterized its heart: an profound devotion for food.
"'What will be cooked, how will it be cooked' is a continued discussion from morning until going to bed in most homes," states a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and elevated to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich 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 celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are tiny kiosks and stalls – little-known treasures that are wildly popular with the locals.
In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can head to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and demanding. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their younger generation do not want to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's immense 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 be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people globally to learn these tales and experience the city to delight in the food wonders of Lucknow.
