Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and travelers alike celebrating its exquisite cuisine.
A Global Honor
In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a worldwide network of cities urban centers across more than 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".
The accolade "stands as proof of its centuries-old culinary traditions and vibrant gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities internationally.
A City Defined by Food
The recognition for this time-honored city arrives as no surprise to its residents or avid food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO designation, this adored, bustling, and diverse city – the administrative center of India's largest state – is at last in the spotlight for what has always shaped its heart: an profound passion for food.
"'What will be cooked, the method of preparation' is a ongoing conversation from waking up until night in many homes," notes a local cultural expert. "And you are actually judged by the excellence 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 wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were created, refined, and elevated to sublime levels in their opulent kitchens.
These imperial kitchens were centers of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are small establishments and kiosks – little-known treasures that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though note that their younger generation do not want to take up the art.
A renowned chef from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is hoped, will motivate more people globally to explore these stories and visit the city to taste the culinary delights of Lucknow.
