Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and visitors equally praising its superb cuisine.
Worldwide Recognition
In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it enters a global network of cities cities across more than 100 countries focused on promoting "creativity as a key factor of sustainable urban development".
The accolade "demonstrates its centuries-old gastronomic legacy and dynamic culinary scene," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The accolade for this historic city comes as no surprise to its inhabitants or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and diverse city – the capital of India's most populous state – is at last in the limelight for what has consistently defined its essence: an immense devotion for food.
"'What's for dinner, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were centers of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the cooks also built up a collection 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 haven for vegetarians.
The local Baniya community's cuisine not only celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are tiny kiosks and carts – hidden treasures that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns lathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Nearly 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).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and involved. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however express concern that their children are reluctant to learn the skill.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it right on top 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 – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will inspire more people globally to learn these stories and visit the city to taste the gastronomic treasures of Lucknow.
