Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with inhabitants and tourists alike swearing by its exquisite cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this status, it joins a international community of cities metropolises across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The recognition "stands as proof of its deep-rooted culinary traditions and dynamic culinary scene," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city arrives as no surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the capital of India's biggest state – is at last in the limelight for what has always shaped its soul: an immense passion for food.
"'What will be cooked, how will it be cooked' is a constant discussion from morning until night in most homes," notes a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, refined, and taken to sublime levels in their opulent kitchens.
These imperial kitchens were centers of culinary innovations, blending Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also developed 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 additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are small establishments and kiosks – little-known delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can make their way to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and involved. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but note that their younger generation do not want to master the craft.
A celebrity chef from Lucknow has noted that the city's profound 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 create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to learn these tales and experience the city to taste the gastronomic treasures of Lucknow.
