Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists equally swearing by its exquisite cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it joins a worldwide network of cities metropolises across more than 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The recognition "is a testament to its profound gastronomic legacy and dynamic culinary scene," according to a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after 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 accolade for this historic city comes as no surprise to its locals or passionate food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, lively, and vibrant city – the capital of India's biggest state – is finally in the limelight for what has consistently defined its heart: an profound love 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 often assessed by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and raised to sublime levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, merging Persian and local 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 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 needed no chewing.
But perhaps the biggest contribution of the cooks 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.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters 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 far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are small establishments and kiosks – hidden delights that are extremely loved by the locals.
In the central district of Hazratganj, huge crowds start gathering from early morning at a famous 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 visit a no-frills joint operating in the old city area of Aminabad. Nearly 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 frothy dessert found in the winter. The technique of making it is scientific and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their younger generation are reluctant to master the craft.
A celebrity chef from Lucknow has noted 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 materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will inspire more people globally to learn these tales and visit the city to taste the gastronomic treasures of Lucknow.
