Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers equally swearing by its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of international urban centers and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it enters a worldwide network of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".
The recognition "stands as proof of its centuries-old culinary traditions and dynamic food ecosystem," as noted by a spokesperson from UNESCO's Regional Office 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 seventy urban centers internationally.
An Urban Center with a Culinary Soul
The honor for this historic city is little surprise to its residents or passionate food lovers. Many share the view that it is "better late than never".
With the UNESCO designation, this adored, chaotic, and diverse city – the capital of India's biggest state – is finally in the spotlight for what has consistently characterized its soul: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, refined, and raised to sublime levels in their royal kitchens.
These imperial kitchens were centers of gastronomic creativity, fusing Iranian 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 developed. Legend has it that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also developed a repertoire 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 additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are tiny kiosks and carts – lesser-known treasures that are extremely popular with the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can head to a simple joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though note that their children are unwilling to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will inspire more people globally to learn these narratives and experience the city to taste the gastronomic treasures of Lucknow.
