Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and travelers alike celebrating its superb cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it enters a international community of more than four hundred cities across more than 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".
The honor "stands as proof of its deep-rooted culinary traditions and vibrant gastronomic culture," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely 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 time-honored city arrives as little surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, lively, and eclectic city – the administrative center of India's largest state – is finally in the limelight for what has perennially defined its heart: an profound devotion for food.
"'What's for dinner, how should it be prepared' is a constant conversation from morning until going to bed in most homes," states a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and elevated to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were centers of culinary innovations, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the cooks also built up a vast array 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and kiosks – lesser-known delights that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
In the morning, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 presents unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but say that their younger generation are reluctant to learn the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people globally to learn these narratives and visit the city to taste the culinary delights of Lucknow.
