Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and visitors equally swearing by its remarkable cuisine.
A Global Honor
In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a select group of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a international community of cities urban centers across over 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".
The honor "stands as proof of its centuries-old gastronomic legacy and vibrant 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 earn a spot in this highly sought-after list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city arrives as no surprise to its locals or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, chaotic, and diverse city – the administrative center of India's most populous state – is now in the spotlight for what has consistently shaped its heart: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its historic opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, evolved, and taken to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were epicenters of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the cooks also developed a collection 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are small establishments and carts – little-known delights that are extremely favored by the locals.
In the heart of the city 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, presented in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can visit a simple joint situated in the old city area of Aminabad. Nearly 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).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is scientific and involved. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but say that their children do not want to take up the skill.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is believed, will motivate more people around the world to learn these tales and visit the city to delight in the culinary delights of Lucknow.
