Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and travelers alike celebrating its exquisite cuisine.
An International Accolade
In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – adding it to a select roster of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a global network of cities metropolises across more than 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "is a testament to its deep-rooted food heritage and dynamic culinary scene," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as no surprise to its locals or avid food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's largest state – is finally in the limelight for what has consistently defined its soul: an unparalleled devotion for food.
"'What's for dinner, how will it be cooked' is a continued discussion from waking up until night in many homes," explains a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and taken to sublime levels in their imperial kitchens.
These royal kitchens were centers of food experimentation, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so fine that it needed 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, slow heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 doesn't just showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are tiny kiosks and kiosks – little-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can head to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and demanding. The cook whisks the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation are reluctant to learn the craft.
A celebrity chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people worldwide to learn these narratives and visit the city to taste the culinary delights of Lucknow.
