Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and travelers alike praising its remarkable cuisine.
Worldwide Recognition
Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it enters a international community of cities cities across more than 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".
The recognition "stands as proof of its profound food heritage and vibrant food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
A City Defined by Food
The honor for this time-honored city arrives as hardly a shock to its locals or avid food lovers. Many share the opinion that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and diverse city – the administrative center of India's biggest state – is finally in the global gaze for what has consistently shaped its soul: an immense passion for food.
"'The day's menu, how will it be cooked' is a constant discussion from waking up until night in many homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and taken to sublime levels in their royal kitchens.
These royal kitchens were centers of food experimentation, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also created 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 only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are tiny kiosks and stalls – little-known gems that are extremely favored by the locals.
In the central district of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with fluffy buns covered in hand-churned white butter.
In the morning, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, 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 offers special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and involved. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation are unwilling to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is believed, will inspire more people globally to learn these narratives and travel to the city to taste the culinary delights of Lucknow.
