Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and travelers equally swearing by its remarkable cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a international community of more than four hundred cities across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development".
The honor "demonstrates its centuries-old gastronomic legacy and vibrant gastronomic culture," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city is little surprise to its residents or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and eclectic city – the capital of India's most populous state – is now in the spotlight for what has always defined its soul: an profound devotion for food.
"'What's for dinner, how will it be cooked' is a constant dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, refined, and raised to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the greatest 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 a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also developed a vast array 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 also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are little shops and carts – hidden delights that are extremely favored by the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, 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 presents remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and involved. The artisan beats the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but express concern that their children are unwilling to take up the skill.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people globally to discover these tales and travel to the city to delight in the gastronomic treasures of Lucknow.
