Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and tourists alike swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select group of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a international community of over 400 cities across more than 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The recognition "demonstrates its centuries-old gastronomic legacy and dynamic culinary scene," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities internationally.
An Urban Center with a Culinary Soul
The accolade for this historic city is no surprise to its locals or passionate food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO accolade, this adored, bustling, and eclectic city – the administrative center of India's most populous state – is at last in the limelight for what has always shaped its heart: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a continued conversation from waking up until night in many homes," notes a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, evolved, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were centers of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw 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 low, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and stalls – hidden gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can make their way to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, 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 boasts unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and involved. The artisan beats the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children are unwilling to master the craft.
A renowned chef from Lucknow has often said that the city's immense food legacy places it right on top 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 comes with a history – shaped by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will encourage more people around the world to learn these stories and experience the city to delight in the culinary delights of Lucknow.
