Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers equally swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it joins a global network of more than four hundred urban centers across over 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The honor "stands as proof of its centuries-old culinary traditions and dynamic food ecosystem," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities worldwide.
A City Defined by Food
The honor for this venerable city arrives as no surprise to its inhabitants or avid food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO designation, this adored, chaotic, and vibrant city – the capital of India's biggest state – is finally in the global gaze for what has always defined its soul: an profound devotion for food.
"'What's for dinner, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, refined, and elevated to sublime levels in their opulent kitchens.
These imperial kitchens were hubs of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters also built up 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 only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are tiny kiosks and kiosks – little-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can visit a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 presents special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and complicated. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however say that their younger generation are reluctant to learn the art.
A celebrity chef from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people globally to learn these stories and visit the city to taste the culinary delights of Lucknow.
