Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and travelers equally swearing by its exquisite cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this status, it enters a worldwide network of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".
The honor "is a testament to its centuries-old food heritage and lively gastronomic culture," 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 find a place in this prestigious list of 70 cities around the world.
A City Defined by Food
The recognition for this time-honored city is little surprise to its residents or avid food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, lively, and eclectic city – the administrative center of India's biggest state – is at last in the global gaze for what has consistently characterized its soul: an immense love for food.
"'What's for dinner, the method of preparation' is a continued conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were invented, evolved, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were centers of culinary innovations, merging Persian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the cooks also created 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 traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are tiny kiosks and stalls – lesser-known gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can head to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is scientific and complicated. The artisan beats the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however express concern that their younger generation are reluctant to take up the art.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to learn these narratives and experience the city to savour the culinary delights of Lucknow.
