Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and travelers alike swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a exclusive roster of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a worldwide network of over 400 metropolises across more than 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".
The honor "stands as proof of its profound gastronomic legacy and dynamic culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities internationally.
An Urban Center with a Culinary Soul
The recognition for this time-honored city arrives as little surprise to its locals or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, bustling, and vibrant city – the capital of India's most populous state – is now in the spotlight for what has consistently defined its soul: an profound devotion for food.
"'What's for dinner, how should it be prepared' is a continued conversation from waking up until night in most homes," notes a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and raised to sublime levels in their royal kitchens.
These imperial kitchens were centers of food experimentation, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are tiny kiosks and kiosks – lesser-known delights that are extremely popular with the locals.
In the central district of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
To start the day, one can visit a unpretentious joint located 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 method of making it is precise and complicated. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their younger generation are unwilling to take up the skill.
A renowned chef from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is anticipated, will motivate more people around the world to discover these stories and visit the city to taste the food wonders of Lucknow.
