Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists alike praising its remarkable cuisine.
Worldwide Recognition
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – including it in a select roster of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a worldwide network of over 400 metropolises across over 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".
The accolade "is a testament to its profound gastronomic legacy and dynamic food ecosystem," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.
A City Defined by Food
The accolade for this historic city is hardly a shock to its inhabitants or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, lively, and vibrant city – the capital of India's largest state – is now in the limelight for what has perennially shaped its soul: an unparalleled passion for food.
"'What will be cooked, how will it be cooked' is a continued dialogue from morning until night in many homes," notes a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, perfected, and taken to sublime levels in their royal kitchens.
These royal kitchens were centers of food experimentation, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and stalls – little-known treasures that are wildly loved by the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can make their way to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and demanding. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but say that their children are unwilling to master the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to learn these tales and travel to the city to savour the culinary delights of Lucknow.
