Delectable kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and tourists equally swearing by its exquisite cuisine.
Worldwide Recognition
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a global network of more than four hundred metropolises across more than 100 countries focused on promoting "innovation as a driver of sustainable urban development".
The accolade "is a testament to its profound culinary traditions and lively food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The recognition for this venerable city comes as hardly a shock to its locals or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, bustling, and eclectic city – the capital of India's most populous state – is at last in the global gaze for what has consistently defined its soul: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a ongoing dialogue from morning until night in most homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and raised to extraordinary levels in their opulent kitchens.
These royal kitchens were centers of gastronomic creativity, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were created. 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 spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are small establishments and kiosks – hidden delights that are extremely loved by the locals.
In the central district of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the historic quarter 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 special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but say that their younger generation are reluctant to master the art.
A renowned chef from Lucknow has often said that the city's immense food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to discover these tales and experience the city to taste the gastronomic treasures of Lucknow.
