Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers alike celebrating its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a prestigious roster of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a international community of more than four hundred cities across more than 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".
The recognition "demonstrates its profound culinary traditions and dynamic culinary scene," according to a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
A City Defined by Food
The honor for this time-honored city is no surprise to its locals or passionate food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this adored, lively, and eclectic city – the capital of India's largest state – is at last in the spotlight for what has always characterized its heart: an unparalleled devotion for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, refined, and taken to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of food experimentation, merging Iranian and native 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 invented to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are small establishments and kiosks – lesser-known gems that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns covered in freshly 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 freshly fried 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 savored in the winter. The technique of making it is intricate and complicated. The artisan beats the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their children are reluctant to master the skill.
A celebrity chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to explore these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
