Delectable kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and visitors alike praising its exquisite cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it joins a international community of more than four hundred urban centers across more than 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The accolade "stands as proof of its profound food heritage and lively culinary scene," as noted by a official 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 seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this time-honored city is no surprise to its inhabitants or passionate food lovers. Many echo the view that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has always defined its soul: an immense devotion for food.
"'The day's menu, how should it be prepared' is a ongoing discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, refined, and taken to sublime levels in their opulent kitchens.
These royal kitchens were epicenters of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the culinary masters also created a collection 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 haven for vegetarians.
The local Baniya community's cuisine not only highlights local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and kiosks – little-known gems that are wildly loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can visit a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and complicated. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though say that their children are reluctant to learn the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places 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 tells a story – influenced by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will motivate more people around the world to explore these stories and experience the city to taste the gastronomic treasures of Lucknow.
