Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally celebrating its remarkable cuisine.
An International Accolade
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 group of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it joins a international community of over 400 cities across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "demonstrates its profound gastronomic legacy and lively gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The recognition for this historic city is hardly a shock to its inhabitants or passionate food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, chaotic, and vibrant city – the administrative center of India's largest state – is at last in the global gaze for what has perennially defined its heart: an profound love for food.
"'The day's menu, how should it be prepared' is a ongoing discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were centers of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are small establishments and carts – little-known treasures that are wildly favored by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with fluffy buns covered in freshly churned white butter.
To start the day, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 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 offers special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however say that their children do not want to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people globally to discover these stories and travel to the city to taste the gastronomic treasures of Lucknow.
