Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and visitors alike praising its remarkable cuisine.
Worldwide Recognition
Last month, Unesco designated it as a Creative City of Gastronomy – placing it on a prestigious roster of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it joins a global network of more than four hundred cities across over 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".
The recognition "demonstrates its profound culinary traditions and vibrant food ecosystem," as stated by a spokesperson from UNESCO's regional bureau 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 around the world.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city is no surprise to its inhabitants or dedicated food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, chaotic, and diverse city – the administrative center of India's biggest state – is finally in the global gaze for what has perennially defined its essence: an profound devotion for food.
"'The day's menu, the method of preparation' is a constant conversation from waking up until night in most homes," states a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, perfected, and raised to exquisite levels in their royal kitchens.
These royal kitchens were centers of food experimentation, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also developed a vast array 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 additionally a vegetarian's paradise.
The local Baniya community's cuisine not only highlights fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are small establishments and stalls – lesser-known treasures that are immensely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can make their way to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though note that their children are unwilling to learn the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people globally to explore these stories and visit the city to delight in the culinary delights of Lucknow.
