Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and visitors alike swearing by its superb 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 – placing it on a exclusive group of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it joins a worldwide network of cities cities across over 100 countries focused on promoting "creativity as a key factor of sustainable urban development".
The recognition "stands as proof of its deep-rooted culinary traditions and lively culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city arrives as little surprise to its locals or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, chaotic, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has perennially shaped its heart: an profound devotion for food.
"'What's for dinner, how will it be cooked' is a continued conversation from morning until night in many homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and raised to sublime levels in their imperial kitchens.
These imperial kitchens were epicenters of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients 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
Almost on countless corners, there are small establishments and carts – hidden treasures that are wildly favored by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can visit a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and involved. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but note that their younger generation are unwilling to take up the craft.
A celebrity chef from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people around the world to learn these tales and experience the city to taste the gastronomic treasures of Lucknow.
