Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and travelers equally swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a select roster of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a worldwide network of more than four hundred cities across more than 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".
The honor "demonstrates its centuries-old food heritage and dynamic gastronomic culture," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city arrives as little surprise to its locals or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, bustling, and eclectic city – the administrative center of India's most populous state – is at last in the global gaze for what has always shaped its heart: an immense devotion for food.
"'What's for dinner, how should it be prepared' is a continued conversation from waking up until night in most homes," explains 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 the Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and elevated to sublime levels in their imperial kitchens.
These imperial kitchens were epicenters of gastronomic creativity, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so soft 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 gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and carts – little-known treasures that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but express concern that their younger generation do not want to learn the art.
A well-known culinary expert from Lucknow has often said 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, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is hoped, will encourage more people around the world to explore these tales and visit the city to delight in the gastronomic treasures of Lucknow.
