Delectable kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and visitors alike swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a worldwide network of cities cities across more than 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".
The recognition "is a testament to its deep-rooted culinary traditions and lively food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 cities around the world.
An Urban Center with a Culinary Soul
The accolade for this venerable city is no surprise to its residents or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, chaotic, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has always characterized its essence: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a continued conversation from waking up until night in many homes," notes a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its historic opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, perfected, and taken to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, blending Iranian and native 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. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are tiny kiosks and kiosks – little-known gems that are wildly popular with the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.
To start the day, one can visit a unpretentious joint located 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).
Preserving Tradition for the Future
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but say that their children are unwilling to learn the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is believed, will inspire more people worldwide to discover these stories and travel to the city to savour the food wonders of Lucknow.
