Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and tourists alike celebrating its remarkable cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a prestigious group of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it joins a international community of more than four hundred urban centers across more than 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".
The recognition "demonstrates its centuries-old culinary traditions and vibrant gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities internationally.
A City Defined by Food
The recognition for this time-honored city comes as no surprise to its residents or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, lively, and eclectic city – the capital of India's biggest state – is at last in the spotlight for what has consistently characterized its heart: an profound devotion for food.
"'What will be cooked, the method of preparation' is a ongoing conversation from waking up until night in many homes," states a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, evolved, and raised to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of food experimentation, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also developed a repertoire 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 vegetarian's paradise.
The local Baniya community's cuisine not only showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are tiny kiosks and kiosks – hidden delights that are extremely loved by the locals.
In the central district of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can head to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but note that their children are unwilling to master the craft.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize 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 humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people around the world to discover these stories and experience the city to delight in the gastronomic treasures of Lucknow.
