Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and visitors alike celebrating its exquisite cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this title, it enters a global network of more than four hundred urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The accolade "stands as proof of its profound culinary traditions and dynamic food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The honor for this venerable city arrives as no surprise to its locals or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's largest state – is finally in the spotlight for what has perennially shaped its heart: an profound passion for food.
"'The day's menu, how should it be prepared' is a constant discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, refined, and raised to extraordinary levels in their imperial kitchens.
These imperial kitchens were centers of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the culinary masters 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 far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are tiny kiosks and kiosks – hidden delights that are wildly popular with the locals.
In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.
To start the day, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, 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 presents unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and complicated. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but express concern that their children are reluctant to master the skill.
A celebrity chef from Lucknow has noted 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 materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is anticipated, will motivate more people around the world to explore these tales and experience the city to savour the food wonders of Lucknow.
