Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and visitors equally swearing by its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a select roster of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a international community of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".
The accolade "demonstrates its profound food heritage and lively food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The accolade for this venerable city is little surprise to its locals or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, bustling, and vibrant city – the administrative center of India's biggest state – is finally in the limelight for what has always characterized its soul: an profound passion for food.
"'What will be cooked, the method of preparation' is a ongoing conversation from morning until night in many homes," states a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, perfected, and raised to sublime levels in their imperial kitchens.
These kitchens of the nobility were centers of food experimentation, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required 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 pot's lid securely closed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and stalls – lesser-known delights that are wildly popular with the locals.
In the city center of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns lathered with hand-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 established, 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 offers special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and complicated. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though say that their younger generation do not want to take up the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is believed, will motivate more people around the world to discover these tales and experience the city to delight in the gastronomic treasures of Lucknow.
