Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and travelers equally celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a global network of more than four hundred urban centers across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The honor "demonstrates its profound food heritage and lively food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities internationally.
A City Defined by Food
The recognition for this time-honored city arrives as hardly a shock to its locals or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's most populous state – is at last in the global gaze for what has perennially characterized its heart: an profound passion for food.
"'The day's menu, how should it be prepared' is a ongoing conversation from morning until going to bed in most homes," states a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to exquisite levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are tiny kiosks and carts – lesser-known delights that are extremely favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and demanding. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though say that their children are reluctant to master the skill.
A celebrity chef from Lucknow has noted that the city's immense food legacy positions it among the best 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 under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is hoped, will motivate more people globally to explore these tales and experience the city to savour the gastronomic treasures of Lucknow.
