Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and tourists equally swearing by its remarkable cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a prestigious roster of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a international community of cities cities across over 100 countries committed to promoting "creativity as a driver of city development that is sustainable".
The honor "demonstrates its profound culinary traditions and dynamic culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world.
A City Defined by Food
The recognition for this venerable city comes as no surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this beloved, lively, and vibrant city – the capital of India's most populous state – is at last in the limelight for what has perennially characterized its heart: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a constant discussion from waking up until night in many homes," states a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were conceived, refined, and elevated to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are small establishments and stalls – hidden delights that are wildly favored by the locals.
In the city center of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their children are unwilling to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is hoped, will encourage more people globally to explore these stories and travel to the city to savour the food wonders of Lucknow.
