Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and travelers alike swearing by its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a global network of more than four hundred metropolises across over 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "demonstrates its centuries-old gastronomic legacy and vibrant food ecosystem," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this venerable city arrives as little surprise to its locals or passionate food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this beloved, lively, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has always shaped its soul: an immense love for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and elevated to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were epicenters of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so silky 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 prepared on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and stalls – hidden delights that are wildly favored by the locals.
In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can head to a unpretentious joint operating 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 offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is scientific and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation are unwilling to learn the skill.
A celebrity chef from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people worldwide to explore these stories and visit the city to savour the food wonders of Lucknow.
