Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and travelers equally celebrating its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a global network of cities cities across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The recognition "demonstrates its deep-rooted gastronomic legacy and lively gastronomic culture," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The honor for this venerable city is little surprise to its inhabitants or passionate food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this beloved, bustling, and eclectic city – the capital of India's largest state – is now in the spotlight for what has consistently characterized its heart: an immense passion for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, perfected, and raised to exquisite levels in their royal kitchens.
These royal kitchens were epicenters of food experimentation, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the cooks also created 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 also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are tiny kiosks and carts – little-known gems that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can visit a no-frills joint located in the old city area 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).
Preserving Tradition for the Future
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and involved. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though say that their younger generation are unwilling to take up the skill.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to learn these tales and visit the city to taste the food wonders of Lucknow.
