Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and travelers equally celebrating 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 select list of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a global network of cities metropolises across over 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".
The honor "stands as proof of its deep-rooted gastronomic legacy and lively culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The accolade for this time-honored city is little surprise to its inhabitants or passionate food lovers. Many share the view that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and vibrant city – the administrative center of India's most populous state – is at last in the global gaze for what has perennially shaped its soul: an unparalleled passion for food.
"'What's for dinner, the method of preparation' is a continued conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were epicenters of food experimentation, blending 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 created. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich 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 Baniya community's cuisine not only showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are tiny kiosks and kiosks – little-known delights that are extremely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, 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 much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their children do not want to master the art.
A celebrity chef from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle 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 lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to explore these narratives and experience the city to savour the culinary delights of Lucknow.
