Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and visitors alike praising its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a international community of over 400 urban centers across over 100 countries dedicated to promoting "innovation as a catalyst of city development that is sustainable".
The recognition "stands as proof of its deep-rooted culinary traditions and vibrant food ecosystem," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city is no surprise to its locals or avid food lovers. Many agree with the view that it is "better late than never".
With the UNESCO designation, this cherished, lively, and vibrant city – the administrative center of India's largest state – is now in the spotlight for what has perennially characterized its essence: an unparalleled passion for food.
"'What will be cooked, how should it be prepared' is a constant discussion from morning until night in many homes," notes a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, refined, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were epicenters of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are small establishments and stalls – little-known treasures that are wildly favored by the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with fluffy buns covered in hand-churned white butter.
For breakfast, one can visit a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 process of making it is scientific and complicated. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though note that their children do not want to master the art.
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 lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is anticipated, will motivate more people worldwide to discover these stories and visit the city to savour the gastronomic treasures of Lucknow.
