Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and tourists alike praising its superb cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it enters a international community of more than four hundred cities across more than 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".
The recognition "is a testament to its deep-rooted food heritage and dynamic food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities internationally.
A City Defined by Food
The recognition for this historic city arrives as hardly a shock to its inhabitants or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO designation, this adored, bustling, and eclectic city – the capital of India's most populous state – is finally in the global gaze for what has consistently defined its essence: an unparalleled devotion for food.
"'What's for dinner, the method of preparation' is a continued dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, blending Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and kiosks – lesser-known delights that are wildly loved by the locals.
In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can head to a simple joint located in the historic quarter of Aminabad. Almost 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 airy dessert available in the winter. The method of making it is intricate and complicated. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however express concern that their children are reluctant to master the art.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to learn these narratives and visit the city to savour the food wonders of Lucknow.
