Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors alike praising its remarkable cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select group of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it joins a international community of cities urban centers across over 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".
The honor "demonstrates its deep-rooted food heritage and lively food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers around the world.
A City Defined by Food
The accolade for this historic city is hardly a shock to its locals or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, bustling, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has perennially shaped its essence: an profound devotion for food.
"'What will be cooked, how will it be cooked' is a continued dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, refined, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of 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 prepared on a gentle, leisurely heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce 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 little shops and stalls – lesser-known gems that are immensely popular with the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can head to a no-frills joint located in the old city area of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though say that their younger generation are unwilling to master the art.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people around the world to learn these stories and experience the city to savour the food wonders of Lucknow.
