Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with locals and tourists alike praising its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a prestigious list of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a international community of cities urban centers across over 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".
The recognition "is a testament to its deep-rooted food heritage and vibrant culinary scene," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The recognition for this historic city arrives as little surprise to its residents or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, chaotic, and diverse city – the administrative center of India's most populous state – is finally in the global gaze for what has always characterized its essence: an profound passion for food.
"'The day's menu, how should it be prepared' is a ongoing dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and raised to sublime levels in their opulent kitchens.
These royal kitchens were centers of gastronomic creativity, fusing Persian and local 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 ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so soft that it needed 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 gentle, leisurely heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are tiny kiosks and kiosks – little-known treasures that are wildly loved by the locals.
In the city center of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns covered in freshly churned white butter.
In the morning, one can visit a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though say that their children do not want to learn the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The real value 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 – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is hoped, will encourage more people worldwide to learn these narratives and travel to the city to taste the gastronomic treasures of Lucknow.
