Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and visitors alike swearing by its superb cuisine.
A Global Honor
In a recent announcement, Unesco designated it as a Creative City of Gastronomy – adding it to a prestigious list of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a worldwide network of over 400 cities across more than 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".
The recognition "is a testament to its centuries-old food heritage and dynamic culinary scene," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city arrives as little surprise to its locals or avid food lovers. Many share the view that it is "better late than never".
With the UNESCO designation, this adored, lively, and eclectic city – the capital of India's biggest state – is at last in the limelight for what has perennially defined its heart: an immense devotion for food.
"'The day's menu, how should it be prepared' is a constant dialogue from morning until night in most homes," explains a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to extraordinary levels in their opulent kitchens.
These royal kitchens were epicenters of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, 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 low, slow heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich 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 Baniya community's cuisine not only celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are small establishments and kiosks – lesser-known treasures that are wildly favored by the locals.
In the central district of Hazratganj, throngs of people start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with fluffy buns covered in hand-churned white butter.
In the morning, one can head to a no-frills joint situated in the historic quarter 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).
Preserving Tradition for the Future
The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation do not want to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people around the world to discover these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
