Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists alike praising its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a select roster of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it enters a international community of over 400 metropolises across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".
The honor "stands as proof of its deep-rooted food heritage and dynamic culinary scene," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city comes as hardly a shock to its residents or avid food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's largest state – is now in the limelight for what has perennially characterized its essence: an profound love for food.
"'What will be cooked, how should it be prepared' is a continued dialogue from waking up until night in many 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 Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, evolved, and taken to extraordinary levels in their imperial kitchens.
These imperial kitchens were hubs of culinary innovations, 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 developed. Legend has it that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich 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 dream for plant-based eaters.
The local Baniya community's cuisine not only highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are small establishments and kiosks – hidden gems that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with fluffy buns covered in hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is intricate and involved. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though note that their children are unwilling to master the craft.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is believed, will motivate more people worldwide to learn these stories and visit the city to taste the culinary delights of Lucknow.
