Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and visitors equally celebrating its exquisite cuisine.
A Global Honor
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it enters a international community of more than four hundred metropolises across over 100 countries committed to promoting "creativity as a driver of development that sustains urban life".
The recognition "stands as proof of its centuries-old food heritage and vibrant culinary scene," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The accolade for this time-honored city comes as no surprise to its residents or avid food lovers. Many share the opinion that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and diverse city – the administrative center of India's biggest state – is at last in the limelight for what has perennially defined its essence: an profound devotion for food.
"'The day's menu, the method of preparation' is a constant dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, refined, and taken to sublime levels in their imperial kitchens.
These royal kitchens were hubs of culinary innovations, merging Persian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are small establishments and carts – lesser-known gems that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
To start the day, one can make their way to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and demanding. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however express concern that their children are reluctant to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will encourage more people around the world to discover these stories and travel to the city to savour the food wonders of Lucknow.
