Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and tourists equally celebrating its exquisite cuisine.
Worldwide Recognition
Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it enters a global network of over 400 cities across over 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The recognition "demonstrates its profound culinary traditions and dynamic food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city arrives as hardly a shock to its inhabitants or avid food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this beloved, chaotic, and diverse city – the capital of India's biggest state – is now in the limelight for what has always shaped its heart: an profound devotion for food.
"'What will be cooked, how should it be prepared' is a constant conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, refined, and elevated to extraordinary levels in their opulent kitchens.
These royal kitchens were hubs of culinary innovations, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was invented to cater to an ageing 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 soft that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are small establishments and kiosks – hidden delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can make their way to a no-frills joint situated 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 boasts unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and complicated. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children do not want to take up 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, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will inspire more people around the world to explore these stories and visit the city to taste the food wonders of Lucknow.
