Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists equally praising its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this status, it joins a global network of over 400 cities across over 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The accolade "demonstrates its deep-rooted food heritage and dynamic gastronomic culture," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers internationally.
A City Defined by Food
The accolade for this time-honored city is no surprise to its locals or dedicated food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and vibrant city – the capital of India's biggest state – is now in the spotlight for what has always defined its essence: an immense love for food.
"'What will be cooked, how should it be prepared' is a continued dialogue from waking up until night in many homes," states a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and elevated to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were hubs of culinary innovations, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Apart from the famous 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 sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and carts – hidden delights that are extremely popular with the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is scientific and involved. The artisan beats the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but note that their children are reluctant to master the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people around the world to discover these tales and visit the city to taste the food wonders of Lucknow.
