Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and tourists equally swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a select roster of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it enters a international community of cities metropolises across more than 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".
The accolade "stands as proof of its profound culinary traditions and lively food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
A City Defined by Food
The honor for this venerable city arrives as little surprise to its locals or passionate food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO accolade, this adored, chaotic, and vibrant city – the capital of India's largest state – is now in the global gaze for what has perennially characterized its soul: an profound devotion for food.
"'What will be cooked, how will it be cooked' is a constant conversation from waking up until night in many homes," states a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of 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 singular take on biryani that were created, refined, and taken to sublime levels in their opulent kitchens.
These royal kitchens were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with dough.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only 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 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 carts – lesser-known treasures that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular 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 frothy dessert savored in the winter. The technique of making it is intricate and complicated. The vendor beats the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but note that their children do not want to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will inspire more people globally to learn these tales and experience the city to taste the gastronomic treasures of Lucknow.
