Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists equally celebrating its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this status, it enters a global network of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".
The accolade "is a testament to its centuries-old food heritage and dynamic culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The honor for this time-honored city comes as hardly a shock to its inhabitants or passionate food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO recognition, this cherished, chaotic, and diverse city – the administrative center of India's biggest state – is at last in the limelight for what has consistently shaped its essence: an profound passion for food.
"'What's for dinner, the method of preparation' is a ongoing conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, refined, and taken to exquisite levels in their royal kitchens.
These royal kitchens were centers of food experimentation, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also created a collection 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are tiny kiosks and kiosks – little-known gems that are wildly favored by the locals.
In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns covered in freshly churned white butter.
To start the day, one can make their way to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and involved. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation do not want to learn the craft.
A celebrity chef from Lucknow has often said that the city's profound food legacy puts it right on top 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 hidden eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is hoped, will encourage more people around the world to explore these narratives and experience the city to delight in the gastronomic treasures of Lucknow.
