Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and visitors equally celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a select roster of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this title, it joins a worldwide network of cities urban centers across over 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The recognition "demonstrates its deep-rooted food heritage and dynamic culinary scene," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The accolade for this venerable city arrives as no surprise to its residents or passionate food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO accolade, this cherished, lively, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has always shaped its heart: an unparalleled passion for food.
"'What will be cooked, how will it be cooked' is a constant conversation from waking up until night in most homes," explains a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and elevated to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are tiny kiosks and stalls – lesser-known treasures that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can visit a unpretentious joint situated 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).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their children are unwilling to learn the craft.
A renowned chef from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is hoped, will encourage more people worldwide to learn these tales and experience the city to savour the food wonders of Lucknow.
