Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and tourists alike celebrating its exquisite cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a prestigious roster of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it enters a global network of cities cities across more than 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".
The recognition "is a testament to its profound gastronomic legacy and dynamic culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.
A City Defined by Food
The accolade for this historic city comes as hardly a shock to its residents or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO designation, this beloved, lively, and diverse city – the administrative center of India's largest state – is at last in the limelight for what has always defined its heart: an immense love for food.
"'What's for dinner, the method of preparation' is a constant conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, refined, and elevated to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious 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 not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only celebrates local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are tiny kiosks and stalls – hidden delights that are immensely popular with the locals.
In the city center of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can visit a simple joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular 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 treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate 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 chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but express concern that their younger generation are reluctant to master the craft.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will encourage more people around the world to learn these tales and travel to the city to taste the food wonders of Lucknow.
