Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and travelers alike celebrating its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a select group of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a international community of cities cities across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".
The accolade "demonstrates its profound gastronomic legacy and lively gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.
A City Defined by Food
The honor for this time-honored city arrives as little surprise to its inhabitants or passionate food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, chaotic, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has consistently characterized its essence: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a constant discussion from waking up until night in many homes," states a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, evolved, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, merging Iranian 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 fashioned. The story goes that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are small establishments and kiosks – hidden delights that are extremely popular with the locals.
In the central district of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can head to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 presents remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and involved. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though say that their children are reluctant to master the craft.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to explore these narratives and visit the city to delight in the culinary delights of Lucknow.
