Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike swearing by its exquisite cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a select list of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it joins a international community of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".
The accolade "stands as proof of its deep-rooted food heritage and lively culinary scene," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city is little surprise to its inhabitants or passionate food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO accolade, this cherished, lively, and vibrant city – the administrative center of India's most populous state – is finally in the limelight for what has consistently characterized its heart: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a ongoing conversation from morning until night in many homes," states a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and taken to extraordinary levels in their royal kitchens.
These royal kitchens were hubs of culinary innovations, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known 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 also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are little shops and stalls – little-known delights that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and complicated. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but note that their younger generation do not want to learn the art.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is anticipated, will motivate more people globally to explore these narratives and visit the city to taste the gastronomic treasures of Lucknow.
