Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and travelers equally celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a select roster of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a international community of cities metropolises across over 100 countries committed to promoting "creativity as a driver of development that sustains urban life".
The honor "is a testament to its centuries-old culinary traditions and vibrant culinary scene," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected 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 recognition for this time-honored city comes as little surprise to its residents or avid food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO recognition, this cherished, bustling, and diverse city – the capital of India's biggest state – is now in the global gaze for what has perennially characterized its essence: an immense passion for food.
"'What's for dinner, how should it be prepared' is a ongoing discussion from morning until night in many homes," notes a local cultural expert. "And you are truly judged by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, perfected, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are small establishments and stalls – hidden gems that are immensely favored by the locals.
In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can head to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and complicated. The cook beats the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation are unwilling to learn the art.
A well-known culinary expert from Lucknow has often said 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, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is hoped, will inspire more people around the world to discover these stories and experience the city to taste the food wonders of Lucknow.
