Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers alike praising its remarkable cuisine.
An International Accolade
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a select list of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it joins a worldwide network of more than four hundred cities across over 100 countries focused on promoting "creativity as a key factor of sustainable urban development".
The recognition "demonstrates its profound gastronomic legacy and vibrant food ecosystem," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The recognition for this time-honored city comes as little surprise to its locals or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, lively, and vibrant city – the administrative center of India's largest state – is at last in the spotlight for what has perennially characterized its soul: an unparalleled devotion for food.
"'What will be cooked, how should it be prepared' is a constant discussion from waking up until night in most homes," states a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, refined, and raised to extraordinary levels in their royal kitchens.
These royal kitchens were centers of food experimentation, merging Iranian and local Indian styles to create what became known as the culinary tradition 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 lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so fine 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 cooked on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also built up a repertoire 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are tiny kiosks and kiosks – hidden delights that are wildly favored by the locals.
In the central district of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can head to a unpretentious joint situated in the historic quarter 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 presents special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is precise and involved. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however say that their children are reluctant to take up the skill.
A well-known culinary expert from Lucknow has noted 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 lesser-known eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is hoped, will inspire more people around the world to discover these stories and travel to the city to taste the culinary delights of Lucknow.
