Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and tourists alike praising its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a prestigious list of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it enters a international community of over 400 urban centers across over 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".
The accolade "stands as proof of its deep-rooted culinary traditions and vibrant culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities around the world.
An Urban Center with a Culinary Soul
The recognition for this time-honored city is no surprise to its residents or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and diverse city – the capital of India's largest state – is finally in the global gaze for what has always shaped its soul: an profound passion for food.
"'What's for dinner, how should it be prepared' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, refined, and taken to sublime levels in their opulent kitchens.
These royal kitchens were centers of food experimentation, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich 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 celebrates 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
Virtually on many street corners, there are little shops and stalls – hidden gems that are extremely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and complicated. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but say that their children do not want to master the craft.
A celebrity chef from Lucknow has noted that the city's immense food legacy puts it among the best 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 under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is hoped, will inspire more people worldwide to learn these stories and travel to the city to delight in the food wonders of Lucknow.
