Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers alike swearing by its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a worldwide network of over 400 urban centers across over 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".
The accolade "stands as proof of its profound gastronomic legacy and lively culinary scene," as stated by a representative 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 prestigious list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city is hardly a shock to its residents or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this adored, lively, and eclectic city – the capital of India's biggest state – is at last in the spotlight for what has consistently defined its essence: an profound passion for food.
"'What's for dinner, the method of preparation' is a ongoing dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, refined, and taken to sublime levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, merging Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also built up a collection 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 dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and kiosks – lesser-known treasures that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with fluffy buns slathered with hand-churned white butter.
To start the day, one can head to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though say that their younger generation do not want to take up the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The global recognition, it is believed, will encourage more people around the world to discover these narratives and experience the city to delight in the food wonders of Lucknow.
