Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and travelers alike celebrating its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – including it in a select list of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of more than four hundred urban centers across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The accolade "is a testament to its centuries-old food heritage and lively gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as little surprise to its residents or passionate food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, lively, and eclectic city – the capital of India's largest state – is finally in the spotlight for what has consistently shaped its heart: an profound passion for food.
"'What's for dinner, how should it be prepared' is a ongoing discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and elevated to extraordinary levels in their opulent kitchens.
These royal kitchens were centers of gastronomic creativity, blending Persian and native Indian styles to create what became known as the cuisine 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 invented to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are little shops and carts – lesser-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their children are unwilling to take up the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will inspire more people globally to explore these narratives and visit the city to delight in the food wonders of Lucknow.
