Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and visitors alike swearing by its remarkable cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a select roster of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it enters a global network of cities cities across more than 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".
The accolade "stands as proof of its profound gastronomic legacy and dynamic culinary scene," according to a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.
A City Defined by Food
The accolade for this historic city is no surprise to its residents or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, chaotic, and diverse city – the capital of India's largest state – is finally in the global gaze for what has always defined its soul: an profound love for food.
"'What's for dinner, how should it be prepared' is a constant discussion from waking up until night in many homes," explains a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and stalls – lesser-known treasures that are immensely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but say that their younger generation are unwilling to take up the skill.
A renowned chef from Lucknow has often said that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur 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 humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people globally to explore these stories and visit the city to savour the culinary delights of Lucknow.
