Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and tourists equally celebrating its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it joins a international community of over 400 urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".
The accolade "demonstrates its profound gastronomic legacy and dynamic gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this historic city comes as hardly a shock to its residents or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the administrative center of India's most populous state – is now in the spotlight for what has consistently shaped its soul: an profound love for food.
"'What's for dinner, how will it be cooked' is a constant dialogue from morning until night in many homes," states a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, evolved, and raised to extraordinary levels in their royal kitchens.
These royal kitchens were hubs of culinary innovations, merging 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 developed. Legend has it that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are small establishments and stalls – little-known delights that are immensely loved by the locals.
In the city center of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with fluffy buns covered in freshly churned white butter.
In the morning, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 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).
Preserving Tradition for the Future
The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and complicated. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but express concern that their children are reluctant to learn the craft.
A celebrity chef from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people globally to explore these narratives and experience the city to taste the culinary delights of Lucknow.
