Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists equally celebrating its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a exclusive group of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a worldwide network of over 400 metropolises across more than 100 countries dedicated to promoting "artistic expression as a catalyst of development that sustains urban life".
The accolade "demonstrates its deep-rooted culinary traditions and vibrant culinary scene," according to a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this time-honored city arrives as no surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, lively, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has consistently characterized its essence: an unparalleled passion for food.
"'What's for dinner, the method of preparation' is a ongoing dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, refined, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are little shops and carts – hidden delights that are wildly loved by the locals.
In the central district of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 boasts special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is precise and demanding. The artisan beats the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their younger generation do not want to master the craft.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is believed, will inspire more people around the world to discover these stories and travel to the city to taste the culinary delights of Lucknow.
