Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists equally celebrating its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this status, it enters a international community of over 400 metropolises across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development".
The honor "demonstrates its profound food heritage and lively gastronomic culture," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The honor for this venerable city arrives as little surprise to its inhabitants or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's biggest state – is finally in the global gaze for what has perennially defined its soul: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a constant dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and elevated to extraordinary levels in their opulent kitchens.
These royal kitchens were hubs of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the obvious 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 only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and carts – hidden gems that are wildly popular with the locals.
In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter.
To start the day, one can head to a no-frills joint located 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).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and demanding. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their children do not want to take up the skill.
A well-known culinary expert from Lucknow has frequently stated 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 be realized 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 bustling restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people globally to learn these tales and experience the city to savour the culinary delights of Lucknow.
