Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and travelers equally praising its remarkable cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a prestigious list of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a worldwide network of over 400 urban centers across more than 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The recognition "demonstrates its centuries-old culinary traditions and lively gastronomic culture," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and diverse city – the administrative center of India's largest state – is at last in the spotlight for what has consistently shaped its heart: an unparalleled devotion for food.
"'What will be cooked, how should it be prepared' is a ongoing dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are actually judged 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 historic wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were hubs of food experimentation, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also developed a vast array 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 Baniya community's cuisine not only celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and kiosks – lesser-known delights that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can visit a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and complicated. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though note that their younger generation are reluctant to master the art.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places 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 create awareness about its hidden eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to discover these narratives and visit the city to savour the food wonders of Lucknow.
