Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and tourists equally celebrating its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a worldwide network of over 400 cities across over 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".
The recognition "demonstrates its profound food heritage and vibrant gastronomic culture," as noted by a official 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 highly sought-after list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as hardly a shock to its residents or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this beloved, chaotic, and eclectic city – the administrative center of India's biggest state – is at last in the limelight for what has always shaped its essence: an profound devotion for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from waking up until night in many homes," states a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, perfected, and elevated to exquisite levels in their imperial kitchens.
These kitchens of the nobility were centers of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are tiny kiosks and carts – little-known delights that are extremely popular with the locals.
In the city center of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can visit a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after 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 treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and demanding. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children are reluctant to master the art.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is believed, will inspire more people around the world to explore these tales and travel to the city to taste the gastronomic treasures of Lucknow.
