Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and visitors alike celebrating its remarkable cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this status, it enters a international community of cities urban centers across more than 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The honor "stands as proof of its profound gastronomic legacy and vibrant gastronomic culture," as noted 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 highly sought-after list of 70 cities internationally.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as hardly a shock to its residents or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, bustling, and diverse city – the capital of India's most populous state – is at last in the spotlight for what has always shaped its essence: an unparalleled devotion for food.
"'What's for dinner, how should it be prepared' is a ongoing conversation from waking up until night in many homes," states a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of culinary innovations, blending 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 fashioned. The story goes that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed 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 closed with dough.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are small establishments and kiosks – hidden treasures that are immensely loved by the locals.
In the city center of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns covered in freshly churned white butter.
In the morning, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, 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 boasts special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and complicated. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation do not want to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is hoped, will inspire more people globally to discover these stories and experience the city to savour the food wonders of Lucknow.
