Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and visitors equally celebrating its remarkable cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a international community of over 400 cities across over 100 countries committed to promoting "innovation as a catalyst of development that sustains urban life".
The honor "stands as proof of its centuries-old food heritage and lively gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The accolade for this historic city is hardly a shock to its locals or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and eclectic city – the administrative center of India's largest state – is finally in the limelight for what has always characterized its soul: an unparalleled love for food.
"'What's for dinner, the method of preparation' is a ongoing dialogue from morning until night in most homes," states a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, refined, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were centers of food experimentation, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so silky 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 prepared on a low, leisurely heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and stalls – hidden gems that are immensely loved by the locals.
In the central district of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns covered in hand-churned white butter.
To start the day, one can head to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and demanding. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their children do not want to master the skill.
A renowned 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, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is believed, will encourage more people around the world to explore these stories and experience the city to taste the gastronomic treasures of Lucknow.
