Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and travelers equally celebrating its exquisite cuisine.
A Global Honor
In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a select list of international urban centers and kindling hopes that it will highlight 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 dedicated to promoting "innovation as a catalyst of development that sustains urban life".
The honor "demonstrates its deep-rooted gastronomic legacy and vibrant culinary scene," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The accolade for this historic city comes as no surprise to its residents or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this beloved, bustling, and diverse city – the administrative center of India's largest state – is now in the limelight for what has perennially defined its soul: an profound devotion for food.
"'The day's menu, the method of preparation' is a constant conversation from waking up until night in many homes," explains a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, refined, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
In addition to the obvious 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 Baniya community's cuisine doesn't just highlights local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are little shops and carts – lesser-known delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with fluffy buns covered in hand-churned white butter.
For breakfast, one can head to a unpretentious joint situated in the historic quarter 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 unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and complicated. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but say that their younger generation are unwilling to take up the craft.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The global recognition, it is anticipated, will inspire more people globally to explore these tales and experience the city to taste the food wonders of Lucknow.
