Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists alike swearing by its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a prestigious list of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it enters a international community of cities urban centers across over 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".
The recognition "is a testament to its centuries-old culinary traditions and vibrant food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The honor for this venerable city is little surprise to its inhabitants or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's largest state – is now in the limelight for what has perennially characterized its essence: an profound passion for food.
"'What's for dinner, the method of preparation' is a continued conversation from morning until night in most homes," notes a local cultural expert. "And you are often assessed by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and taken to exquisite levels in their opulent kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are small establishments and carts – lesser-known gems that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can visit a no-frills joint operating in the historic quarter 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).
Ensuring Legacy Continues
The city also offers unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is scientific and demanding. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though express concern that their younger generation are reluctant to take up the craft.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will inspire more people worldwide to learn these stories and visit the city to savour the food wonders of Lucknow.
