Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and travelers alike praising its remarkable cuisine.
An International Accolade
In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a select roster of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it enters a global network of more than four hundred urban centers across over 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".
The accolade "demonstrates its deep-rooted gastronomic legacy and vibrant gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 cities around the world.
An Urban Center with a Culinary Soul
The accolade for this time-honored city arrives as no surprise to its residents or passionate food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's biggest state – is now in the global gaze for what has consistently defined its heart: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a constant conversation from morning until night in most homes," explains a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were hubs 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 renowned kebabs were created. As the tale is told that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are little shops and carts – lesser-known delights that are extremely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and demanding. 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 can be seen in old city areas like Aminabad and Chowk. Some though say that their children are unwilling to learn the art.
A well-known culinary expert from Lucknow has often said that the city's profound 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 has a narrative – influenced by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to explore these tales and experience the city to delight in the gastronomic treasures of Lucknow.
