Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike praising its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a select list of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a international community of cities urban centers across more than 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The accolade "stands as proof of its deep-rooted culinary traditions and dynamic food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The honor for this venerable city arrives as hardly a shock to its locals or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's most populous state – is now in the spotlight for what has perennially defined its heart: an unparalleled passion for food.
"'The day's menu, how should it be prepared' is a ongoing discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, perfected, and elevated to sublime levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, fusing Persian and local 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 no longer had his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are tiny kiosks and kiosks – little-known delights that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can head to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is intricate and complicated. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but express concern that their younger generation do not want to master the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is believed, will motivate more people around the world to discover these narratives and visit the city to savour the gastronomic treasures of Lucknow.
