Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and travelers alike praising its remarkable cuisine.
A Global Honor
Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this status, it joins a worldwide network of more than four hundred cities across over 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The honor "is a testament to its centuries-old culinary traditions and dynamic culinary scene," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city is no surprise to its inhabitants or dedicated food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and diverse city – the administrative center of India's biggest state – is now in the limelight for what has always characterized its soul: an immense passion for food.
"'The day's menu, the method of preparation' is a ongoing discussion from morning until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, refined, and taken to exquisite levels in their opulent kitchens.
These imperial kitchens were epicenters of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned 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 culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But arguably the biggest 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 closed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are small establishments and stalls – hidden gems that are wildly loved by the locals.
In the central district of Hazratganj, throngs of people start milling around 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 pillowy soft buns slathered with hand-churned white butter.
To start the day, one can visit a simple joint situated in the old city area of Aminabad. Nearly 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).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and involved. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing 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 take up the art.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it among the best 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 comes with a history – shaped by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is believed, will encourage more people globally to learn these stories and visit the city to taste the gastronomic treasures of Lucknow.
