Delectable kebabs, scented biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and visitors equally praising its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a exclusive list of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a global network of over 400 cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The honor "stands as proof of its centuries-old culinary traditions and lively gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as no surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, lively, and eclectic city – the administrative center of India's most populous state – is finally in the limelight for what has consistently defined its soul: an immense devotion for food.
"'The day's menu, how should it be prepared' is a continued dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, refined, and taken to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of culinary innovations, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 local ingredients but also offers the city its highly curated 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 carts – lesser-known treasures that are extremely popular with the locals.
In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
To start the day, one can visit a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is intricate and demanding. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their children do not want to take up the craft.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to learn these narratives and travel to the city to savour the culinary delights of Lucknow.
