Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – adding it to a exclusive group of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a global network of cities metropolises across more than 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".
The accolade "is a testament to its deep-rooted gastronomic legacy and vibrant gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The honor for this venerable city arrives as no surprise to its inhabitants or passionate food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and diverse city – the administrative center of India's most populous state – is finally in the spotlight for what has always defined its heart: an immense love for food.
"'What will be cooked, how will it be cooked' is a ongoing discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are often judged by the standard 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 affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and raised to extraordinary levels in their royal kitchens.
These imperial kitchens were centers of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also developed 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 just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are little shops and stalls – hidden delights that are immensely favored by the locals.
In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and demanding. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however note that their younger generation do not want to learn the art.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy places 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 generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people worldwide to discover these tales and experience the city to delight in the food wonders of Lucknow.
