Delectable kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a select roster of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a international community of cities metropolises across over 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".
The honor "stands as proof of its centuries-old food heritage and vibrant gastronomic culture," as noted by a spokesperson from Unesco's Regional Office 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.
An Urban Center with a Culinary Soul
The accolade for this venerable city arrives as hardly a shock to its residents or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO recognition, this cherished, chaotic, and eclectic city – the administrative center of India's largest state – is finally in the global gaze for what has consistently defined its essence: an immense love for food.
"'The day's menu, how should it be prepared' is a constant dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of culinary innovations, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich 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 not only showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are little shops and kiosks – lesser-known treasures that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can visit a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and involved. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their younger generation are reluctant to learn the craft.
A celebrity chef from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to explore these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
