Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and travelers alike swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a select list of world cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it enters a worldwide network of cities urban centers across more than 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".
The accolade "stands as proof of its deep-rooted culinary traditions and dynamic food ecosystem," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city arrives as little surprise to its residents or passionate food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's most populous state – is at last in the global gaze for what has always shaped its soul: an profound passion for food.
"'The day's menu, how should it be prepared' is a constant discussion from morning until night in most homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and taken to exquisite levels in their imperial kitchens.
These imperial kitchens were epicenters of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the cooks also developed 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 vegetarian's paradise.
The local Baniya community's cuisine not only showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are tiny kiosks and carts – little-known gems that are immensely loved by the locals.
In the central district of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though say that their younger generation do not want to take up the art.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is believed, will motivate more people globally to explore these tales and travel to the city to taste the culinary delights of Lucknow.
