Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and travelers equally celebrating its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it enters a global network of cities urban centers across over 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".
The accolade "is a testament to its centuries-old culinary traditions 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 internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city is little surprise to its inhabitants or dedicated food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and vibrant city – the capital of India's biggest state – is finally in the limelight for what has perennially characterized its essence: an immense devotion for food.
"'What will be cooked, the method of preparation' is a continued dialogue from waking up until night in many homes," states a local cultural expert. "And you are often evaluated by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, evolved, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and kiosks – little-known gems that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can make their way to a simple joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular 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 frothy dessert savored in the winter. The process of making it is scientific and demanding. The cook beats the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their children are unwilling to take up the art.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people worldwide to explore these narratives and experience the city to delight in the culinary delights of Lucknow.
