Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and tourists alike celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a global network of cities urban centers across more than 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".
The honor "demonstrates its profound culinary traditions and dynamic gastronomic culture," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The honor for this venerable city comes as little surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this adored, bustling, and eclectic city – the capital of India's biggest state – is at last in the global gaze for what has consistently shaped its essence: an unparalleled passion for food.
"'What will be cooked, how will it be cooked' is a continued conversation from morning until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, refined, and taken to sublime levels in their royal kitchens.
These kitchens of the nobility were epicenters of food experimentation, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also created 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 exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are little shops and stalls – hidden gems that are immensely loved by the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can visit a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though note that their younger generation are reluctant to take up the art.
A celebrity chef from Lucknow has often said that the city's rich 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 build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is believed, will encourage more people globally to explore these tales and visit the city to delight in the food wonders of Lucknow.
