Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and visitors equally celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a worldwide network of over 400 cities across more than 100 countries focused on promoting "creativity as a key factor of sustainable urban development".
The accolade "is a testament to its profound food heritage and dynamic gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities internationally.
An Urban Center with a Culinary Soul
The honor for this historic city is little surprise to its locals or dedicated food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO designation, this adored, chaotic, and vibrant city – the administrative center of India's most populous state – is now in the limelight for what has perennially defined its heart: an profound passion for food.
"'The day's menu, the method of preparation' is a continued discussion from morning until night in most homes," notes a local cultural expert. "And you are often assessed by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and taken to extraordinary levels in their royal kitchens.
These royal kitchens were epicenters of food experimentation, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are little shops and carts – lesser-known gems that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
To start the day, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was established, 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 airy dessert savored in the winter. The method of making it is precise and complicated. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children do not want to take up the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is anticipated, will encourage more people around the world to learn these stories and travel to the city to taste the gastronomic treasures of Lucknow.
