Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and travelers alike praising its remarkable cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a exclusive roster of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a international community of more than four hundred urban centers across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "is a testament to its centuries-old food heritage and vibrant gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities internationally.
An Urban Center with a Culinary Soul
The honor for this venerable city is little surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and diverse city – the capital of India's biggest state – is at last in the spotlight for what has always shaped its soul: an immense love for food.
"'What will be cooked, the method of preparation' is a constant conversation from waking up until night in most homes," notes a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, refined, and raised to sublime levels in their royal kitchens.
These royal kitchens were epicenters of gastronomic creativity, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared 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 obvious kebabs and biryani, the culinary masters also created a repertoire 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 also a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are tiny kiosks and kiosks – lesser-known gems that are immensely loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can visit a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 offers remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and complicated. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their children do not want to take up the art.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it right on top 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 comes with a history – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is hoped, will motivate more people around the world to learn these narratives and experience the city to taste the food wonders of Lucknow.
