Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and tourists equally praising its superb cuisine.
An International Accolade
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a global network of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".
The honor "stands as proof of its profound culinary traditions and lively food ecosystem," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The accolade for this venerable city comes as hardly a shock to its inhabitants or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, chaotic, and diverse city – the capital of India's largest state – is now in the global gaze for what has always shaped its essence: an profound devotion for food.
"'What's for dinner, the method of preparation' is a continued conversation from waking up until night in most homes," notes a local cultural expert. "And you are actually 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 wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed 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, leisurely heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the culinary masters also built up 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 Baniya community's cuisine not only celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and kiosks – little-known delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can head to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and complicated. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though say that their children are reluctant to learn the craft.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is hoped, will encourage more people globally to explore these tales and experience the city to savour the food wonders of Lucknow.
