Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists equally celebrating its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a prestigious group of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a global network of more than four hundred cities across more than 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".
The honor "is a testament to its profound culinary traditions and vibrant gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The accolade for this historic city is little surprise to its locals or dedicated food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and vibrant city – the capital of India's largest state – is at last in the spotlight for what has consistently shaped its soul: an immense devotion for food.
"'The day's menu, how should it be prepared' is a ongoing conversation from morning until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, evolved, and taken to exquisite levels in their imperial kitchens.
These imperial kitchens were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also developed a repertoire 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are small establishments and kiosks – little-known treasures that are extremely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can head to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their children are unwilling to learn the art.
A celebrity chef from Lucknow has often said that the city's immense 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 generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The global recognition, it is anticipated, will motivate more people worldwide to discover these narratives and travel to the city to taste the gastronomic treasures of Lucknow.
