Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and tourists equally swearing by its superb cuisine.
Worldwide Recognition
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 list of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a international community of over 400 urban centers across more than 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The honor "stands as proof of its profound gastronomic legacy and lively gastronomic culture," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as hardly a shock to its locals or dedicated food lovers. Many share the view that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and diverse city – the administrative center of India's largest state – is now in the spotlight for what has perennially defined its essence: an immense devotion for food.
"'What will be cooked, the method of preparation' is a constant conversation from morning until night in most homes," states a local cultural expert. "And you are often evaluated by the standard of food that comes out of 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 tender kebabs and a unique take on biryani that were created, perfected, and taken to exquisite levels in their imperial 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 that period that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and stalls – hidden delights that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and involved. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however say that their children are unwilling to master the art.
A renowned chef from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is believed, will encourage more people around the world to explore these narratives and experience the city to savour the culinary delights of Lucknow.
