Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and visitors equally celebrating its remarkable cuisine.
A Global Honor
In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a worldwide network of cities metropolises across over 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".
The accolade "is a testament to its deep-rooted gastronomic legacy and lively gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities internationally.
An Urban Center with a Culinary Soul
The recognition for this historic city comes as no surprise to its locals or passionate food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO designation, this adored, bustling, and vibrant city – the capital of India's most populous state – is finally in the spotlight for what has perennially characterized its soul: an profound devotion for food.
"'What will be cooked, the method of preparation' is a constant dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, perfected, and raised to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so soft 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 prepared on a low, slow heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
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.
Time-Tested Food Joints
Virtually on countless corners, there are tiny kiosks and stalls – hidden gems that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
For breakfast, one can head to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 cloud-like dessert found in the winter. The process of making it is scientific and involved. The artisan beats the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but say that their younger generation are unwilling to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will inspire more people worldwide to explore these stories and experience the city to taste the food wonders of Lucknow.
