Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists alike celebrating its superb cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it joins a international community of cities cities across over 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The honor "stands as proof of its profound gastronomic legacy and lively gastronomic culture," according to 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 find a place in this coveted list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city comes as little surprise to its residents or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and eclectic city – the administrative center of India's largest state – is now in the global gaze for what has always shaped its soul: an immense passion for food.
"'The day's menu, how will it be cooked' is a ongoing dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are truly judged by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and taken to sublime levels in their imperial kitchens.
These imperial kitchens were epicenters of gastronomic creativity, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the famous 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 rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are small establishments and stalls – hidden delights that are immensely loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can visit a simple joint operating in the old city area of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and complicated. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however note that their younger generation are reluctant to master the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to discover these tales and visit the city to savour the food wonders of Lucknow.
