Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally swearing by its superb cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a select roster of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it enters a worldwide network of cities cities across over 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".
The recognition "demonstrates its deep-rooted food heritage and dynamic food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city comes as little surprise to its locals or avid food lovers. Many agree with the view that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the capital of India's most populous state – is finally in the global gaze for what has always defined its essence: an profound love for food.
"'What's for dinner, how will it be cooked' is a continued conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, refined, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were hubs of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 doesn't just showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are small establishments and kiosks – lesser-known delights that are extremely favored by the locals.
In the city center of Hazratganj, huge crowds start milling around from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, 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).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and complicated. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though say that their children are reluctant to master the craft.
A renowned chef from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will motivate more people around the world to discover these tales and experience the city to taste the gastronomic treasures of Lucknow.
