Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and travelers alike swearing by its remarkable cuisine.
An International Accolade
Last month, UNESCO honored it as a Creative City of Gastronomy – adding it to a prestigious list of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it joins a international community of more than four hundred urban centers across more than 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The honor "demonstrates its profound gastronomic legacy and dynamic food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers around the world.
A City Defined by Food
The honor for this time-honored city is little surprise to its locals or avid food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, lively, and vibrant city – the administrative center of India's biggest state – is finally in the global gaze for what has always defined its soul: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a continued dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and taken to exquisite levels in their royal kitchens.
These royal kitchens were hubs of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with dough.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are tiny kiosks and kiosks – little-known delights that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can head to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and involved. The artisan beats the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though note that their children are reluctant to master the skill.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to learn these narratives and visit the city to savour the food wonders of Lucknow.
