Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors equally swearing by its remarkable cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a worldwide network of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".
The honor "stands as proof of its deep-rooted culinary traditions and dynamic food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city comes as hardly a shock to its locals or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO accolade, this beloved, chaotic, and vibrant city – the administrative center of India's largest state – is at last in the spotlight for what has consistently shaped its essence: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a continued dialogue from morning until night in most homes," notes a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, refined, and raised to extraordinary levels in their imperial kitchens.
These imperial kitchens were epicenters of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and carts – lesser-known delights that are extremely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint located 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 offers special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and demanding. The vendor beats the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but express concern that their younger generation are unwilling to take up the skill.
A celebrity chef from Lucknow has often said that the city's rich food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will motivate more people globally to discover these tales and experience the city to savour the culinary delights of Lucknow.
