Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and travelers alike celebrating its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive roster of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it enters a worldwide network of over 400 cities across more than 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".
The accolade "demonstrates its profound culinary traditions and vibrant gastronomic culture," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this historic city comes as hardly a shock to its residents or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO accolade, this adored, bustling, and eclectic city – the administrative center of India's most populous state – is finally in the spotlight for what has always defined its essence: an immense love for food.
"'What will be cooked, the method of preparation' is a continued dialogue from morning until night in many homes," states a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned 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 minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed 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 tightly closed with a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and stalls – hidden delights that are extremely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and involved. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their younger generation are reluctant to master the craft.
A celebrity chef from Lucknow has noted that the city's immense 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 occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is anticipated, will encourage more people around the world to explore these narratives and travel to the city to savour the culinary delights of Lucknow.
