Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and travelers alike swearing by its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it joins a international community of over 400 cities across over 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The accolade "demonstrates its centuries-old culinary traditions and lively food ecosystem," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The accolade for this venerable city is hardly a shock to its inhabitants or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and diverse city – the capital of India's most populous state – is at last in the spotlight for what has consistently defined its soul: an profound love for food.
"'The day's menu, how should it be prepared' is a continued dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, perfected, and elevated to exquisite levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and kiosks – hidden gems that are immensely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, 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 boasts special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their children do not want to learn the art.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is believed, will inspire more people around the world to learn these tales and experience the city to delight in the culinary delights of Lucknow.
