Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and visitors equally praising its superb cuisine.
A Global Honor
In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a international community of more than four hundred metropolises across more than 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".
The recognition "stands as proof of its centuries-old gastronomic legacy and vibrant gastronomic culture," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this venerable city comes as hardly a shock to its locals or passionate food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO accolade, this beloved, lively, and diverse city – the administrative center of India's most populous state – is now in the global gaze for what has consistently defined its soul: an immense devotion for food.
"'The day's menu, how will it be cooked' is a continued discussion from morning until going to bed in many homes," states a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and taken to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were epicenters of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are small establishments and kiosks – little-known treasures that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can visit a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, 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 boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and complicated. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their children do not want to learn the art.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will encourage more people globally to explore these tales and travel to the city to savour the food wonders of Lucknow.
