Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike swearing by its exquisite cuisine.
An International Accolade
Last month, UNESCO designated it as a Creative City of Gastronomy – adding it to a prestigious list of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a global network of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a driver of development that sustains urban life".
The honor "demonstrates its deep-rooted culinary traditions and lively culinary scene," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The recognition for this historic city arrives as little surprise to its locals or dedicated food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this adored, bustling, and vibrant city – the capital of India's largest state – is at last in the global gaze for what has perennially shaped its essence: an unparalleled love for food.
"'What will be cooked, how will it be cooked' is a constant dialogue from waking up until night in many homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and elevated to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so silky 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 gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also created a vast array 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are tiny kiosks and kiosks – lesser-known treasures that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can head to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and complicated. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their younger generation are reluctant to learn the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to learn these narratives and visit the city to savour the food wonders of Lucknow.
