Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and tourists equally praising its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a exclusive roster of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it joins a worldwide network of over 400 urban centers across more than 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".
The honor "is a testament to its deep-rooted food heritage and vibrant culinary scene," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this venerable city is hardly a shock to its residents or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this adored, chaotic, and vibrant city – the administrative center of India's largest state – is now in the limelight for what has always characterized its essence: an profound love for food.
"'What will be cooked, how should it be prepared' is a constant dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and elevated to extraordinary levels in their royal kitchens.
These royal kitchens were centers of food experimentation, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and a blend of 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-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are small establishments and carts – hidden delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is scientific and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though note that their children do not want to learn the craft.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to learn these narratives and experience the city to delight in the culinary delights of Lucknow.
