Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and travelers equally praising its superb 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 – including it in a prestigious roster of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this status, it becomes part of a worldwide network of cities urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The honor "stands as proof of its deep-rooted culinary traditions and dynamic gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city comes as little surprise to its residents or passionate food lovers. Many share the opinion that it is "better late than never".
With the UNESCO recognition, this cherished, chaotic, and diverse city – the administrative center of India's biggest state – is now in the global gaze for what has always defined its soul: an immense devotion for food.
"'The day's menu, the method of preparation' is a continued dialogue from morning until night in many homes," explains a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were centers of culinary innovations, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, 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 cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the cooks also created a repertoire 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 also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are tiny kiosks and kiosks – little-known delights that are immensely popular with the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can visit a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and demanding. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their children are unwilling to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to explore these stories and visit the city to taste the culinary delights of Lucknow.
