Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and travelers alike swearing by its remarkable cuisine.
An International Accolade
In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a international community of over 400 metropolises across more than 100 countries committed to promoting "creativity as a driver of city development that is sustainable".
The honor "is a testament to its deep-rooted food heritage and vibrant food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city is little surprise to its residents or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, bustling, and diverse city – the administrative center of India's biggest state – is at last in the spotlight for what has consistently defined its essence: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a ongoing discussion from waking up until night in many homes," notes a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, refined, and elevated to extraordinary levels in their royal kitchens.
These royal kitchens were hubs of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and kiosks – hidden treasures that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and complicated. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation are unwilling to take up the skill.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is hoped, will encourage more people worldwide to discover these stories and experience the city to savour the food wonders of Lucknow.
