Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and tourists alike celebrating its remarkable cuisine.
Worldwide Recognition
In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a select roster of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a worldwide network of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".
The honor "demonstrates its deep-rooted food heritage and vibrant gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The recognition for this venerable city arrives as little surprise to its locals or passionate food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO designation, this adored, lively, and diverse city – the administrative center of India's largest state – is at last in the global gaze for what has consistently defined its heart: an unparalleled devotion for food.
"'What will be cooked, how will it be cooked' is a ongoing discussion from waking up until night in most homes," notes a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, evolved, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were epicenters of food experimentation, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and kiosks – lesser-known treasures that are wildly popular with the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can head to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and involved. The cook beats the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their children are unwilling to take up the art.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to learn these narratives and travel to the city to taste the gastronomic treasures of Lucknow.
