Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists alike swearing by its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select roster of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this status, it becomes part of a global network of over 400 metropolises across over 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".
The accolade "stands as proof of its deep-rooted culinary traditions and lively gastronomic culture," according to a spokesperson from UNESCO's regional bureau 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 70 cities around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city is no surprise to its locals or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and eclectic city – the capital of India's largest state – is at last in the limelight for what has consistently defined its heart: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a ongoing discussion from morning until going to bed in many homes," states a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century wealthy 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, merging Persian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are little shops and carts – hidden delights that are immensely loved by the locals.
In the central district of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with fluffy buns lathered with hand-churned white butter.
In the morning, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the dew 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 though say that their younger generation are reluctant to take up the skill.
A celebrity chef from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is hoped, will motivate more people around the world to learn these tales and visit the city to taste the culinary delights of Lucknow.
