Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists alike celebrating its exquisite cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a exclusive list of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it enters a global network of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The honor "stands as proof of its centuries-old gastronomic legacy and vibrant food ecosystem," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as hardly a shock to its locals or avid food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, chaotic, and diverse city – the administrative center of India's biggest state – is now in the limelight for what has consistently characterized its essence: an unparalleled passion for food.
"'What's for dinner, 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 assessed by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of 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 created, perfected, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were hubs of food experimentation, fusing 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 created. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also built up a collection 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 additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are little shops and stalls – lesser-known treasures that are wildly favored by the locals.
In the city center of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can visit a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular 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 frothy dessert available in the winter. The technique of making it is precise and demanding. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their children do not want to take up the craft.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people globally to learn these tales and experience the city to savour the culinary delights of Lucknow.
