Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and tourists alike celebrating its superb cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this title, it joins a global network of over 400 urban centers across over 100 countries committed to promoting "innovation as a driver of development that sustains urban life".
The honor "stands as proof of its deep-rooted culinary traditions and vibrant food ecosystem," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The honor for this venerable city is little surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO accolade, 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 shaped its essence: an profound devotion for food.
"'What's for dinner, how should it be prepared' is a ongoing conversation from morning until night in most homes," states a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and taken to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were centers of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters also built up a collection 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 vegetarian's paradise.
The local Baniya community's cuisine not only celebrates seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are small establishments and kiosks – lesser-known delights that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with fluffy buns lathered with hand-churned white butter.
In the morning, one can head to a simple joint operating in the old city area of Aminabad. Almost 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 presents unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and demanding. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation are unwilling to learn the skill.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is believed, will encourage more people globally to discover these stories and visit the city to savour the gastronomic treasures of Lucknow.
