Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally praising its remarkable cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a exclusive group of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it joins a international community of cities urban centers across over 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".
The accolade "demonstrates its profound food heritage and dynamic gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city is little surprise to its locals or dedicated food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this cherished, bustling, and diverse city – the administrative center of India's most populous state – is at last in the spotlight for what has perennially characterized its heart: an immense devotion for food.
"'The day's menu, how will it be cooked' is a constant discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and taken to exquisite levels in their royal kitchens.
These royal kitchens were centers of culinary innovations, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are little shops and kiosks – little-known gems that are extremely favored by the locals.
In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can head to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation are unwilling to master the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit 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 multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people around the world to explore these narratives and experience the city to delight in the gastronomic treasures of Lucknow.
