Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and tourists equally celebrating its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a prestigious roster of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a global network of cities urban centers across more than 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".
The accolade "demonstrates its centuries-old culinary traditions and dynamic gastronomic culture," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city is little surprise to its inhabitants or avid food lovers. Many agree with the view 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 at last in the limelight for what has always defined its heart: an profound passion for food.
"'What's for dinner, the method of preparation' is a constant dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, refined, and elevated to sublime levels in their royal kitchens.
These imperial kitchens were centers of gastronomic creativity, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, 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-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the culinary masters also created a collection 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are tiny kiosks and stalls – lesser-known gems that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
To start the day, one can make their way 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 remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and demanding. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their younger generation are unwilling to learn the craft.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is believed, will inspire more people around the world to explore these tales and experience the city to delight in the food wonders of Lucknow.
