Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and travelers equally swearing by its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – including it in a select roster of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a international community of over 400 metropolises across over 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The honor "is a testament to its centuries-old culinary traditions and vibrant food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The accolade for this venerable city is hardly a shock to its residents or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, lively, and eclectic city – the capital of India's largest state – is finally in the global gaze for what has always characterized its soul: an profound passion for food.
"'What will be cooked, the method of preparation' is a constant discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – 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 taken to exquisite levels in their royal kitchens.
These royal kitchens were hubs of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also developed a collection 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 additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are little shops and kiosks – lesser-known delights that are extremely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns covered in hand-churned white butter.
In the morning, one can make their way to a simple joint located in the historic quarter of Aminabad. Almost 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).
Safeguarding a Culinary Heritage
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and complicated. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however express concern that their children are reluctant to master the craft.
A celebrity chef from Lucknow has often said that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will inspire more people around the world to learn these narratives and travel to the city to delight in the culinary delights of Lucknow.
