Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, Unesco honored it as a Creative City of Gastronomy – placing it on a exclusive roster of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a global network of more than four hundred metropolises across more than 100 countries focused on promoting "innovation as a key factor of sustainable urban development".
The accolade "demonstrates its deep-rooted culinary traditions and lively gastronomic culture," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The recognition for this historic city comes as hardly a shock to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, lively, and eclectic city – the administrative center of India's biggest state – is now in the spotlight for what has consistently shaped its essence: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a continued discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were hubs of food experimentation, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so soft that it required 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 pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the cooks 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 just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and kiosks – lesser-known delights that are extremely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
In the morning, one can head to a no-frills joint situated in the old city area of Aminabad. Nearly 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 special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is scientific and complicated. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their younger generation are unwilling to learn 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 true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is believed, will encourage more people around the world to discover these stories and experience the city to savour the gastronomic treasures of Lucknow.
