Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and travelers equally praising its superb cuisine.
An International Accolade
Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of global cities and sparking hopes that it will showcase Lucknow's peerless food. With this title, it joins a international community of cities metropolises across over 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".
The recognition "is a testament to its profound food heritage and lively gastronomic culture," as noted by a representative 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 prestigious list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The recognition for this time-honored city is little surprise to its locals or passionate food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has consistently characterized its soul: an profound love for food.
"'The day's menu, the method of preparation' is a continued dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, perfected, and raised to exquisite levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also developed a repertoire 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 additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are tiny kiosks and kiosks – hidden treasures that are wildly favored by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can make their way to a no-frills joint situated in the historic quarter 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).
Preserving Tradition for the Future
The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but express concern that their younger generation are unwilling to learn the art.
A renowned chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to explore these stories and experience the city to delight in the culinary delights of Lucknow.
