Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally swearing by its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a Creative City of Gastronomy – placing it on a prestigious group of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it joins a worldwide network of more than four hundred cities across more than 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The honor "stands as proof of its centuries-old gastronomic legacy and dynamic food ecosystem," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city comes as hardly a shock to its residents or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, lively, and diverse city – the capital of India's largest state – is finally in the global gaze for what has perennially defined its heart: an immense passion for food.
"'The day's menu, the method of preparation' is a continued dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are truly 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 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, refined, and taken to extraordinary levels in their opulent kitchens.
These royal kitchens were hubs of culinary innovations, merging Persian and native 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 mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are little shops and carts – little-known gems that are wildly loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with fluffy buns covered in hand-churned white butter.
To start the day, one can head to a unpretentious 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 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 frothy dessert available in the winter. The method of making it is precise and demanding. The cook beats the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation are reluctant to learn the art.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts 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 create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is hoped, will inspire more people globally to explore these narratives and travel to the city to taste the gastronomic treasures of Lucknow.
