Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and travelers alike praising its exquisite cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this status, it enters a worldwide network of more than four hundred cities across over 100 countries focused on promoting "creativity as a driver of development that sustains urban life".
The accolade "stands as proof of 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 – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city is little surprise to its inhabitants or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and vibrant city – the capital of India's most populous state – is now in the global gaze for what has perennially characterized its heart: an immense love for food.
"'What will be cooked, the method of preparation' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and taken to sublime levels in their royal kitchens.
These royal kitchens were hubs of food experimentation, merging Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only showcases fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and stalls – little-known gems that are extremely loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can visit a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their children do not want to learn the skill.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will inspire more people around the world to discover these narratives and visit the city to taste the culinary delights of Lucknow.
