Tempting kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers equally praising its exquisite cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a exclusive roster of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this title, it joins a global network of over 400 urban centers across more than 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".
The recognition "stands as proof of its profound culinary traditions and lively culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 cities internationally.
An Urban Center with a Culinary Soul
The recognition for this venerable city comes as little surprise to its locals or dedicated food lovers. Many share the opinion that it is "better late than never".
With the UNESCO recognition, this cherished, chaotic, and diverse city – the capital of India's biggest state – is now in the limelight for what has always shaped its heart: an profound love for food.
"'What will be cooked, how should it be prepared' is a ongoing discussion from morning until night in most homes," states a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of food experimentation, blending Persian 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. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and carts – little-known delights that are wildly popular with the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns covered in hand-churned white butter.
In the morning, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and involved. The cook beats the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but say that their younger generation do not want to take up the skill.
A celebrity chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to learn these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.
