Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and travelers equally swearing by its exquisite cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a exclusive group of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it joins 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 "is a testament to its centuries-old gastronomic legacy and lively culinary scene," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city arrives as no surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "better late than never".
With the UNESCO recognition, this adored, lively, and diverse city – the capital of India's biggest state – is at last in the limelight for what has consistently defined its soul: an profound love for food.
"'What will be cooked, the method of preparation' is a constant dialogue from waking up until night in most homes," explains a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, refined, and elevated to extraordinary levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed 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 low, slow heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are tiny kiosks and kiosks – lesser-known treasures that are extremely popular with the locals.
In the heart of the city of Hazratganj, huge crowds 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 fluffy buns covered in hand-churned white butter.
In the morning, one can visit a no-frills joint situated in the old city area 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 presents unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is scientific and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but note that their children are reluctant to master the skill.
A well-known culinary expert from Lucknow has often said 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 occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to discover these tales and experience the city to savour the gastronomic treasures of Lucknow.
