Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and travelers alike praising its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this title, it joins a global network of over 400 metropolises across over 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".
The honor "is a testament to its deep-rooted gastronomic legacy and vibrant culinary scene," according to 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 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city arrives as no surprise to its residents or avid food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO recognition, this cherished, chaotic, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has consistently defined its heart: an unparalleled devotion for food.
"'What's for dinner, how will it be cooked' is a continued dialogue from waking up until night in many homes," states a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and elevated to exquisite levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, blending Persian 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 developed. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous 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 also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are tiny kiosks and stalls – lesser-known gems that are immensely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can head to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is scientific and complicated. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however say that their children do not want to master the art.
A renowned chef from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is believed, will inspire more people around the world to learn these tales and travel to the city to savour the gastronomic treasures of Lucknow.
