Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and visitors equally swearing by its remarkable cuisine.
Worldwide Recognition
In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a select list of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a worldwide network of cities urban centers across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The accolade "demonstrates its profound culinary traditions and vibrant food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this historic city arrives as hardly a shock to its inhabitants or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO accolade, this beloved, lively, and eclectic city – the capital of India's largest state – is finally in the limelight for what has consistently characterized its essence: an unparalleled passion for food.
"'What will be cooked, how will it be cooked' is a continued dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are often assessed by the quality 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 wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, perfected, and taken to sublime levels in their royal kitchens.
These royal kitchens were hubs of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are little shops and stalls – little-known treasures that are immensely loved by the locals.
In the central district of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can make their way to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after 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 remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is scientific and demanding. The cook whisks the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though say that their younger generation are unwilling to master the craft.
A renowned 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 true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people around the world to learn these narratives and travel to the city to delight in the food wonders of Lucknow.
