Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and travelers equally celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of global cities and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it joins a international community of over 400 metropolises across over 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".
The honor "demonstrates its centuries-old gastronomic legacy and dynamic food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this venerable city is little surprise to its residents or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and vibrant city – the administrative center of India's largest state – is finally in the limelight for what has always characterized its heart: an unparalleled devotion for food.
"'What will be cooked, the method of preparation' is a continued conversation from morning until night in most homes," notes a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, perfected, and taken to extraordinary levels in their opulent kitchens.
These royal kitchens were epicenters of gastronomic creativity, merging Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also built up a vast array 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 also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also provides the city its highly curated 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 kiosks – hidden gems that are immensely loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can make their way to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and complicated. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though express concern that their younger generation are reluctant to take up the art.
A celebrity chef from Lucknow has often said that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is believed, will motivate more people around the world to learn these tales and experience the city to taste the food wonders of Lucknow.
