Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and tourists equally celebrating its exquisite cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a international community of cities urban centers across over 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".
The accolade "stands as proof of its centuries-old gastronomic legacy and lively gastronomic culture," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this venerable city arrives as little surprise to its locals or dedicated food lovers. Many share the view that it is "better late than never".
With the UNESCO recognition, this beloved, bustling, and diverse city – the capital of India's biggest state – is finally in the global gaze for what has consistently characterized its heart: an profound devotion for food.
"'The day's menu, the method of preparation' is a ongoing conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and raised to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of food experimentation, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with 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-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and stalls – lesser-known treasures that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with fluffy buns covered in freshly churned white butter.
To start the day, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however say that their children are unwilling to take up the craft.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to discover these tales and experience the city to delight in the food wonders of Lucknow.
