Mouth-watering kebabs, fragrant 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 tourists alike swearing by its superb cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a exclusive roster of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a international community of over 400 cities across more than 100 countries focused on promoting "innovation as a driver of development that sustains urban life".
The accolade "demonstrates its deep-rooted food heritage and vibrant food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The accolade for this venerable city arrives as hardly a shock to its residents or avid food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this beloved, bustling, and diverse city – the capital of India's biggest state – is finally in the limelight for what has consistently shaped its soul: an profound love for food.
"'The day's menu, how will it be cooked' is a ongoing dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, perfected, and raised to extraordinary levels in their royal kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so soft 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 low, slow heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
Apart from the famous 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 decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are little shops and carts – lesser-known gems 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 steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can head to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and demanding. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but note that their children do not want to learn the craft.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will motivate more people worldwide to discover these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.
