Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and visitors equally celebrating its exquisite cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a international community of over 400 cities across more than 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".
The recognition "demonstrates its centuries-old culinary traditions and dynamic food ecosystem," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The accolade for this historic city is little surprise to its residents or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO designation, this beloved, chaotic, and diverse city – the administrative center of India's largest state – is finally in the limelight for what has perennially characterized its essence: an unparalleled devotion for food.
"'What's for dinner, how will it be cooked' is a continued conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were created, evolved, and elevated to extraordinary levels in their royal kitchens.
These imperial kitchens were hubs of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich 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 traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are little shops and carts – little-known gems that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns covered in hand-churned white butter.
In the morning, one can visit a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and complicated. The cook whisks the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their younger generation are unwilling to master the craft.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle 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 – influenced by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is anticipated, will inspire more people worldwide to discover these narratives and visit the city to savour the culinary delights of Lucknow.
