Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and visitors equally swearing by its remarkable cuisine.
A Global Honor
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – including it in a prestigious roster of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a international community of cities metropolises across more than 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".
The accolade "is a testament to its centuries-old culinary traditions and dynamic food ecosystem," as noted 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 secure a position in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city comes as little surprise to its residents or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, lively, and vibrant city – the capital of India's biggest state – is finally in the spotlight for what has consistently defined its heart: an unparalleled devotion for food.
"'The day's menu, how will it be cooked' is a ongoing discussion from morning until night in most homes," notes a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, refined, and taken to extraordinary levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was created to feed 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 soft that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 not only showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and carts – hidden treasures that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 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 presents special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and complicated. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though say that their children are reluctant to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is believed, will inspire more people around the world to explore these tales and travel to the city to taste the gastronomic treasures of Lucknow.
