Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and tourists equally praising its superb cuisine.
An International Accolade
In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – adding it to a prestigious roster of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a worldwide network of cities metropolises across more than 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The honor "demonstrates its profound gastronomic legacy and lively food ecosystem," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities around the world.
An Urban Center with a Culinary Soul
The accolade for this historic city is hardly a shock to its residents or dedicated food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the capital of India's largest state – is at last in the spotlight for what has perennially defined its soul: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a continued discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, evolved, and raised to exquisite levels in their royal kitchens.
These imperial kitchens were centers of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are little shops and carts – little-known treasures that are wildly favored by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
For breakfast, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was established, 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 boasts special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is precise and complicated. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation are reluctant to master the art.
A renowned chef from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is believed, will inspire more people worldwide to discover these stories and travel to the city to savour the gastronomic treasures of Lucknow.
