Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and travelers equally celebrating its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a select list of global cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a worldwide network of cities metropolises across more than 100 countries committed to promoting "artistic expression as a catalyst of development that sustains urban life".
The recognition "demonstrates its centuries-old culinary traditions and dynamic food ecosystem," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The accolade for this time-honored city arrives as little surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, chaotic, and eclectic city – the capital of India's biggest state – is at last in the spotlight for what has perennially defined its heart: an immense passion for food.
"'What's for dinner, how should it be prepared' is a continued discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, refined, and raised to extraordinary levels in their imperial kitchens.
These imperial kitchens were epicenters of food experimentation, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so silky that it required 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 low, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are small establishments and kiosks – lesser-known delights that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
For breakfast, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is scientific and complicated. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture 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 however note that their younger generation are reluctant to master the skill.
A renowned chef from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is anticipated, will encourage more people around the world to learn these tales and experience the city to taste the food wonders of Lucknow.
