Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and travelers alike celebrating its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it enters a international community of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The honor "is a testament to its deep-rooted gastronomic legacy and vibrant food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations worldwide.
A City Defined by Food
The honor for this historic city comes as hardly a shock to its inhabitants or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, chaotic, and vibrant city – the capital of India's biggest state – is finally in the limelight for what has consistently characterized its heart: an profound passion for food.
"'What will be cooked, how should it be prepared' is a continued dialogue from morning until night in most homes," states a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, perfected, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of culinary innovations, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also developed 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 just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and stalls – hidden delights that are wildly loved by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can visit a no-frills joint operating in the old city area 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).
Preserving Tradition for the Future
The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and involved. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant to master the craft.
A celebrity chef from Lucknow has often said that the city's immense food legacy places it right on top 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 tells a story – crafted by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is anticipated, will inspire more people globally to discover these narratives and travel to the city to savour the culinary delights of Lucknow.
