Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and travelers alike celebrating its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it enters a global network of more than four hundred urban centers across more than 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".
The accolade "demonstrates its profound culinary traditions and vibrant food ecosystem," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city arrives as hardly a shock to its locals or avid food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, lively, and eclectic city – the capital of India's largest state – is finally in the spotlight for what has perennially shaped its essence: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a ongoing discussion from waking up until night in many homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and taken to sublime levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are small establishments and carts – lesser-known treasures that are wildly popular with the locals.
In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Almost 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).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and complicated. 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 can be seen in old city areas like Aminabad and Chowk. Some however note that their children are unwilling to master the skill.
A celebrity chef from Lucknow has often said that the city's rich food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will inspire more people around the world to learn these narratives and visit the city to savour the food wonders of Lucknow.
