Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and visitors equally praising its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it joins a international community of more than four hundred cities across over 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".
The honor "is a testament to its centuries-old food heritage and lively food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just 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 around the world.
A City Defined by Food
The recognition for this venerable city comes as little surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and diverse city – the capital of India's biggest state – is at last in the spotlight for what has always defined its soul: an immense love for food.
"'What will be cooked, how will it be cooked' is a constant conversation from waking up until night in most homes," explains a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and elevated to extraordinary levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the greatest 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 securely closed with a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 doesn't just celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are tiny kiosks and kiosks – hidden gems that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with fluffy buns covered in freshly churned white butter.
In the morning, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot 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 frothy dessert found in the winter. The process of making it is precise and demanding. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but express concern that their children are reluctant to learn the art.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will motivate more people around the world to learn these narratives and experience the city to delight in the culinary delights of Lucknow.
