Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and travelers equally swearing by its superb cuisine.
An International Accolade
Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a global network of more than four hundred metropolises across over 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".
The honor "is a testament to its deep-rooted culinary traditions and dynamic food ecosystem," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this venerable city is no surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and diverse city – the administrative center of India's most populous state – is at last in the global gaze for what has consistently characterized its essence: an immense devotion for food.
"'The day's menu, the method of preparation' is a ongoing discussion from morning until going to bed in many homes," states a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of food experimentation, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are little shops and stalls – hidden gems that are wildly loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can head to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and involved. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though say that their children are unwilling to master the art.
A celebrity chef from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is hoped, will inspire more people around the world to learn these tales and experience the city to delight in the gastronomic treasures of Lucknow.
