Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and tourists alike celebrating its superb cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a select roster of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this title, it joins a international community of more than four hundred cities across more than 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".
The honor "is a testament to its deep-rooted gastronomic legacy and dynamic food ecosystem," 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 secure a position in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city arrives as no surprise to its residents or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and eclectic city – the capital of India's largest state – is at last in the limelight for what has consistently defined its essence: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a constant conversation from morning until night in most homes," explains a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were epicenters of food experimentation, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and carts – little-known treasures that are extremely popular with the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can head to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and complicated. The vendor beats the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their children are unwilling to learn the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to learn these stories and travel to the city to taste the culinary delights of Lucknow.
