Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists alike celebrating its remarkable cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this status, it enters a worldwide network of cities cities across more than 100 countries committed 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," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities around the world.
An Urban Center with a Culinary Soul
The honor for this historic city comes as little surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's most populous state – is now in the spotlight for what has consistently shaped its essence: an immense love for food.
"'The day's menu, how will it be cooked' is a continued dialogue from waking up until night in many homes," explains a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of food experimentation, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also created a collection 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 additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are little shops and kiosks – lesser-known delights that are extremely favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also offers special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and involved. The artisan beats the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation are reluctant to take up the art.
A celebrity chef from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The significant impact 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 tells a story – influenced by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will motivate more people around the world to discover these stories and experience the city to taste the gastronomic treasures of Lucknow.
