Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and travelers alike celebrating its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a select list of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a international community of more than four hundred cities across more than 100 countries focused on promoting "artistic expression as a key factor of sustainable urban development".
The honor "is a testament to its profound food heritage and dynamic food ecosystem," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities around the world.
A City Defined by Food
The accolade for this historic city is little surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and diverse city – the capital of India's most populous state – is at last in the global gaze for what has perennially defined its heart: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a constant conversation from morning until going to bed in most homes," states a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and taken to extraordinary levels in their opulent kitchens.
These royal kitchens were hubs of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and kiosks – lesser-known delights that are immensely popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is scientific and involved. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children do not want to learn the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to learn these stories and travel to the city to taste the culinary delights of Lucknow.
