Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and visitors alike celebrating its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a select list of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a international community of cities cities across over 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The accolade "stands as proof of its centuries-old food heritage and dynamic food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as little surprise to its residents or avid food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this cherished, lively, and diverse city – the administrative center of India's most populous state – is at last in the spotlight for what has always shaped its heart: an profound passion for food.
"'What's for dinner, how will it be cooked' is a constant conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and taken to exquisite levels in their imperial kitchens.
These imperial kitchens were hubs of food experimentation, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are tiny kiosks and stalls – hidden delights that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and complicated. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation do not want to learn the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is anticipated, will inspire more people globally to explore these narratives and visit the city to savour the food wonders of Lucknow.
