Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and travelers equally praising its remarkable cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it enters a global network of cities metropolises across over 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".
The accolade "is a testament to its profound culinary traditions and lively gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of seventy urban centers worldwide.
A City Defined by Food
The honor for this venerable city comes as no surprise to its inhabitants or passionate food lovers. Many share the view that it is "better late than never".
With the UNESCO recognition, this adored, lively, and eclectic city – the capital of India's most populous state – is now in the spotlight for what has always defined its essence: an profound passion for food.
"'The day's menu, how should it be prepared' is a ongoing discussion from morning until night in most homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, perfected, and taken to extraordinary levels in their royal kitchens.
These imperial kitchens were hubs of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so soft 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 prepared on a low, slow heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
Apart from 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 rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are little shops and kiosks – lesser-known gems that are extremely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns covered in freshly churned white butter.
In the morning, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation are reluctant to take up the craft.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts 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 build recognition about its hidden eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is believed, will encourage more people worldwide to learn these narratives and travel to the city to taste the food wonders of Lucknow.
