Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and tourists equally praising its superb cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it joins a global network of cities urban centers across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development".
The accolade "stands as proof of its centuries-old culinary traditions and lively gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The recognition for this time-honored city is hardly a shock to its locals or avid food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, bustling, and eclectic city – the capital of India's biggest state – is at last in the global gaze for what has consistently characterized its soul: an immense devotion for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, perfected, and elevated to sublime levels in their royal kitchens.
These imperial kitchens were hubs of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so soft 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 prepared on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the cooks also created 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are tiny kiosks and stalls – little-known gems that are extremely popular with the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.
In the morning, one can visit a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and demanding. The cook whisks the milk and then sets it out 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. A number of though express concern that their younger generation are unwilling to learn the craft.
A celebrity chef from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is believed, will motivate more people globally to learn these tales and travel to the city to taste the gastronomic treasures of Lucknow.
