Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and visitors alike praising its exquisite cuisine.
An International Accolade
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 world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a global network of cities cities across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development".
The accolade "is a testament to its profound culinary traditions and vibrant food ecosystem," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as little surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this cherished, lively, and eclectic city – the administrative center of India's most populous state – is finally in the global gaze for what has consistently shaped its essence: an immense love for food.
"'What will be cooked, the method of preparation' is a constant conversation from morning until night in most homes," states a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its historic opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, evolved, and raised to exquisite levels in their imperial kitchens.
These imperial kitchens were hubs of food experimentation, fusing Persian and indigenous 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 devised to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also built up a collection 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 not only showcases fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and kiosks – lesser-known treasures that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and involved. The cook whisks the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation are reluctant to take up the craft.
A celebrity chef from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is anticipated, will motivate more people globally to explore these narratives and experience the city to delight in the culinary delights of Lucknow.
