Delectable kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike swearing by its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a select list of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a international community of cities cities across more than 100 countries focused on promoting "innovation as a driver of sustainable urban development".
The honor "stands as proof of its deep-rooted culinary traditions and lively 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 selected in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as no surprise to its locals or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, chaotic, and eclectic city – the capital of India's biggest state – is finally in the spotlight for what has consistently shaped its soul: an immense devotion for food.
"'The day's menu, how should it be prepared' is a continued dialogue from waking up until night in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and raised to sublime levels in their imperial kitchens.
These kitchens of the nobility were epicenters of culinary innovations, fusing 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 developed. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are tiny kiosks and carts – hidden treasures that are extremely popular with the locals.
In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
To start the day, one can make their way to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert savored 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 dew to give it its incredible light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation are reluctant to take up the art.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is believed, will encourage more people globally to discover these narratives and visit the city to savour the food wonders of Lucknow.
