Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers alike celebrating its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a prestigious list of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a international community of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".
The honor "demonstrates its centuries-old culinary traditions and dynamic culinary scene," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.
A City Defined by Food
The accolade for this venerable city comes as little surprise to its inhabitants or avid food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, bustling, and vibrant city – the capital of India's largest state – is at last in the spotlight for what has always shaped its soul: an immense love for food.
"'What will be cooked, how should it be prepared' is a continued dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were conceived, refined, and taken to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are tiny kiosks and stalls – lesser-known treasures that are immensely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can head to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and involved. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though note that their children are unwilling to master the skill.
A celebrity chef from Lucknow has often said that the city's rich food legacy puts 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 lesser-known eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is believed, will encourage more people worldwide to explore these narratives and experience the city to taste the gastronomic treasures of Lucknow.
