Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and tourists equally swearing by its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it becomes part of a international community of more than four hundred cities across more than 100 countries focused on promoting "innovation as a catalyst of city development that is sustainable".
The accolade "demonstrates its deep-rooted gastronomic legacy and dynamic culinary scene," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers around the world.
A City Defined by Food
The recognition for this venerable city comes as little surprise to its residents or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, chaotic, and eclectic city – the administrative center of India's biggest state – is finally in the limelight for what has consistently shaped its heart: an unparalleled love for food.
"'What will be cooked, how will it be cooked' is a ongoing dialogue from morning until night in many homes," states a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, evolved, and taken to sublime levels in their royal kitchens.
These kitchens of the nobility were hubs of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and 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 tightly closed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally 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 meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and stalls – hidden treasures that are immensely popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can make their way to a simple joint operating in the historic quarter of Aminabad. Almost 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 special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their children are reluctant to learn the craft.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is hoped, will encourage more people globally to learn these stories and experience the city to taste the culinary delights of Lucknow.
