Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and visitors equally celebrating its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this status, it enters a international community of cities urban centers across more than 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".
The recognition "is a testament to its deep-rooted culinary traditions and dynamic gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as hardly a shock to its locals or passionate food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this cherished, chaotic, and vibrant city – the administrative center of India's most populous state – is now in the spotlight for what has consistently characterized its soul: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a constant dialogue from morning until night in many homes," explains a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, perfected, and taken to exquisite levels in their opulent kitchens.
These imperial kitchens were epicenters of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so soft 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 low, slow heat, with the pot's lid tightly closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only highlights fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and kiosks – little-known delights that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can visit a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but note that their children are reluctant to learn the craft.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to explore these stories and visit the city to taste the culinary delights of Lucknow.
