Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and travelers equally praising its remarkable cuisine.
Worldwide Recognition
Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a select group of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a worldwide network of over 400 urban centers across more than 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".
The recognition "stands as proof of its profound culinary traditions and dynamic gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities around the world.
An Urban Center with a Culinary Soul
The recognition for this historic city arrives as no surprise to its residents or avid food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO designation, this beloved, lively, and vibrant city – the capital of India's biggest state – is at last in the spotlight for what has always shaped its essence: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from morning until night in most homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and taken to sublime levels in their opulent kitchens.
These royal kitchens were centers of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are tiny kiosks and kiosks – little-known treasures that are wildly favored by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and complicated. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but say that their children do not want to learn the skill.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to learn these tales and experience the city to savour the culinary delights of Lucknow.
