Delectable kebabs, scented biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists alike celebrating its remarkable cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a select list of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it enters a international community of over 400 metropolises across over 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "stands as proof of its centuries-old gastronomic legacy and vibrant gastronomic culture," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations internationally.
A City Defined by Food
The recognition for this time-honored city is little surprise to its inhabitants or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO accolade, this cherished, chaotic, and eclectic city – the capital of India's biggest state – is now in the limelight for what has consistently characterized its heart: an immense passion for food.
"'The day's menu, how should it be prepared' is a continued discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, refined, and taken to extraordinary levels in their royal kitchens.
These imperial kitchens were centers of food experimentation, blending Iranian and local 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 developed. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Besides 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 far more than kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are small establishments and kiosks – hidden treasures that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and involved. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though say that their younger generation do not want to learn the craft.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is believed, will inspire more people globally to explore these stories and travel to the city to delight in the culinary delights of Lucknow.
