Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and tourists equally praising its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this title, it joins a international community of more than four hundred urban centers across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".
The honor "is a testament to its centuries-old culinary traditions and dynamic food ecosystem," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city is little surprise to its residents or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO accolade, this beloved, chaotic, and eclectic city – the administrative center of India's most populous state – is finally in the global gaze for what has consistently characterized its heart: an immense passion for food.
"'What will be cooked, the method of preparation' is a continued discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the standard 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 distinctive take on biryani that were invented, perfected, and taken to extraordinary levels in their royal kitchens.
These imperial kitchens were epicenters of food experimentation, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the culinary masters also developed a collection 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are small establishments and stalls – hidden treasures that are extremely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can make their way to a no-frills joint located in the old city area of Aminabad. Nearly 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).
Safeguarding a Culinary Heritage
The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and demanding. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their children are reluctant to master the craft.
A celebrity chef from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will motivate more people worldwide to explore these tales and experience the city to savour the food wonders of Lucknow.
