Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally swearing by its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a global network of over 400 urban centers across over 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "demonstrates its profound gastronomic legacy and dynamic food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this historic city arrives as hardly a shock to its locals or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, lively, and eclectic city – the capital of India's most populous state – is now in the global gaze for what has always shaped its soul: an profound devotion for food.
"'What will be cooked, how should it be prepared' is a continued discussion from morning until night in many homes," states a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and raised to exquisite levels in their royal kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so fine that it required 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 low, slow heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are tiny kiosks and kiosks – lesser-known gems that are wildly favored by the locals.
In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
For breakfast, one can visit a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and involved. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however note that their younger generation are reluctant to learn the craft.
A celebrity chef from Lucknow has often said that the city's immense food legacy positions 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 under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will motivate more people around the world to discover these narratives and experience the city to savour the food wonders of Lucknow.
