Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and tourists equally swearing by its exquisite cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it enters a international community of more than four hundred metropolises across over 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".
The honor "stands as proof of its profound gastronomic legacy and dynamic culinary scene," as stated 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 secure a position in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The recognition for this venerable city comes as hardly a shock to its residents or passionate food lovers. Many agree with the view that it is "better late than never".
With the UNESCO accolade, this beloved, chaotic, and vibrant city – the administrative center of India's largest state – is finally in the spotlight for what has perennially defined its soul: an profound devotion for food.
"'What's for dinner, how will it be cooked' is a ongoing dialogue from morning until night in most homes," explains a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – 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 invented, perfected, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so silky that it needed 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, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are little shops and kiosks – hidden delights that are wildly favored by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but note that their younger generation are reluctant to master the art.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people globally to learn these narratives and travel to the city to savour the food wonders of Lucknow.
