Lucknow Nominated As UNESCO's Creative City Of Gastronomy

Lucknow is all set to bring home the title of ‘heaven for foodies’ as it has been nominated for UNESCO’s Creative City of Gastronomy at the World Heritage Centre. The ‘City of Nawabs’ is known for chikankari textile, Kathak, poetry and music, Lakhauri bricks, and Awadhi cuisine. Up until now, only Indians knew that the city was a gastronomic heaven, but it is time to take over the global map.

Before Lucknow, Hyderabad had claimed the title. In an interview, Roshan Jacob, Divisional Commissioner (Lucknow), said, “The state capital is famous for a wide range of Awadhi delicacies and food buffs both from India and abroad have been talking about it for a long time now. The city’s food scene is an endless treasure of delicious dishes that will tantalise your taste buds.”

Multiculturalism in Lucknow is the reason why the city's culinary landscape is diverse. Whether you are a vegetarian or non-vegetarian, your gastronomic experience in the city will forever be etched in your mind. Awadhi dishes are characterised by the use of aromatics, creamy base of gravies, and slow-cooking techniques.

The cuisine has its roots in the 18th century inside the royal kitchens of Nawabs, who were known for their penchant for lavish spreads featuring exquisite dishes. Over the centuries, this cuisine has only evolved. If you are in Lucknow, don’t miss trying these dishes.

Kebabs

Non-vegetarians visiting Lucknow and not indulging in kebabs is a gastronomic sin. The variety that you can explore is unimaginable. Some of the most popular preparations include shami kebab, galouti kebab, tunde kebab, and kakori kebab. Succulent spiced meat served with chutney and slices of onions is a delicious starter or snack. These can also be a part of a feast.

Awadhi Pulao

In Uttar Pradesh, tehri is among the most popular delights that people enjoy, especially in winter. Some even call it Awadhi veg biryani, but its preparation is easier and does not include a slow-cooking technique in an earthen pot. You can saute all of your favourite vegetables in a pressure cooker along with a few spices. Add rice and cook for one whistle. It is accompanied by tangy raita.

Murgh Korma

If there is anything with which naan pairs exceptionally well, it is murgh korma. It is chicken curry flaunting a rich and creamy base made with nuts, yoghurt, and aromatic spices. Compared to gravies in the region, it is less spicy and tastes flavourful. You can even refrigerate the leftovers and enjoy them the next day with steamed rice.

Lucknowi Dum Aloo

Apart from Kashmiri and Benarsi dum aloo, another variant exists in Lucknow. It is prepared by deep-frying baby potatoes until they are golden brown. Later, they are simmered in the curry made with nuts, yoghurt, spices, and aromatics. The ingredients are then sealed in a clay pot for the dum pukht effect and enjoyed with lachha paratha and rice.

Nihari Gosht

Nihari gosht is a mutton-based delicacy in which the meat is slow-cooked to make it flavourful and juicy. The stew comprises tender pieces of lamb, and they are simmered overnight, resulting in an irresistible bowl of gelatinous gravy. People in Lucknow enjoy it with soft kulchas.

Sheermal And Warqi Paratha

Warqi paratha is a thin and flaky flatbread. It is delicate and enjoyed with gravies as you can make a scoop and fill it with the goodness of vegetables and meat. Sheermal, on the other hand, is leavened flatbread boasting mildly sweet notes. Baked in tandoor, it is relished with kebabs and rich curries.