Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and tourists equally celebrating its superb cuisine.
A Global Honor
In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – including it in a select list of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this title, it enters a international community of over 400 metropolises across over 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The accolade "stands as proof of its deep-rooted gastronomic legacy and lively gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The recognition for this venerable city is hardly a shock to its inhabitants or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, lively, and diverse city – the administrative center of India's biggest state – is at last in the limelight for what has consistently defined its soul: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a ongoing dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and elevated to extraordinary levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Persian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are little shops and kiosks – lesser-known treasures that are wildly loved by the locals.
In the central district of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can head to a no-frills joint located in the old city area of Aminabad. Nearly 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).
Preserving Tradition for the Future
The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and complicated. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their younger generation do not want to take up the art.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is believed, will encourage more people globally to explore these stories and visit the city to savour the gastronomic treasures of Lucknow.
