Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers alike swearing by its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it joins a worldwide network of over 400 urban centers across over 100 countries focused on promoting "innovation as a catalyst of city development that is sustainable".
The recognition "is a testament to its deep-rooted food heritage and vibrant culinary scene," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city arrives as hardly a shock to its inhabitants or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's most populous state – is finally in the global gaze for what has consistently characterized its heart: an immense devotion for food.
"'What's for dinner, how will it be cooked' is a ongoing conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and taken to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were epicenters of culinary innovations, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and stalls – little-known gems that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can make their way to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and demanding. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however note that their children are unwilling to master the skill.
A celebrity chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is believed, will motivate more people around the world to discover these narratives and visit the city to taste the gastronomic treasures of Lucknow.
