Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and travelers alike celebrating its exquisite cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a global network of over 400 urban centers across more than 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".
The honor "is a testament to its profound culinary traditions and vibrant gastronomic culture," according to 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 secure a position in this prestigious list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The honor for this venerable city arrives as hardly a shock to its locals or passionate food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and diverse city – the administrative center of India's biggest state – is now in the global gaze for what has always characterized its heart: an profound love for food.
"'What's for dinner, how will it be cooked' is a constant dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, perfected, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, blending Persian 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 developed. The story goes that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are tiny kiosks and kiosks – little-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however express concern that their children are reluctant to take up the art.
A renowned chef from Lucknow has often said that the city's rich food legacy puts 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 create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is believed, will encourage more people worldwide to learn these tales and travel to the city to delight in the culinary delights of Lucknow.
