Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and visitors equally swearing by its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this status, it joins a international community of cities cities across over 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".
The recognition "stands as proof of its profound gastronomic legacy and lively food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The honor for this venerable city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many share the view that it is "better late than never".
With the UNESCO recognition, this beloved, chaotic, and vibrant city – the administrative center of India's largest state – is at last in the global gaze for what has consistently defined its essence: an immense love for food.
"'The day's menu, how should it be prepared' is a ongoing dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and taken to extraordinary levels in their royal kitchens.
These imperial kitchens were hubs of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are tiny kiosks and kiosks – lesser-known delights that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can head to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is precise and involved. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation are unwilling to learn the art.
A celebrity chef from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to discover these narratives and travel to the city to taste the gastronomic treasures of Lucknow.
