Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this status, it joins a international community of over 400 cities across over 100 countries focused on promoting "creativity as a key factor of sustainable urban development".
The honor "stands as proof of its profound culinary traditions and vibrant food ecosystem," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The honor for this venerable city comes as hardly a shock to its residents or passionate food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this beloved, bustling, and eclectic city – the administrative center of India's most populous state – is now in the spotlight for what has always defined its heart: an immense devotion for food.
"'The day's menu, how will it be cooked' is a constant conversation from waking up until night in many homes," notes a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and taken to exquisite levels in their imperial kitchens.
These imperial kitchens were hubs of culinary innovations, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are little shops and carts – hidden delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can make their way to a simple joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and demanding. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation are unwilling to learn the craft.
A renowned chef from Lucknow has often said that the city's profound 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 build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is hoped, will encourage more people around the world to explore these stories and experience the city to taste the culinary delights of Lucknow.
