Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists equally praising its superb cuisine.
An International Accolade
Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a worldwide network of more than four hundred urban centers across more than 100 countries committed to promoting "innovation as a driver of city development that is sustainable".
The honor "is a testament to its deep-rooted food heritage and lively gastronomic culture," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as no surprise to its residents or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, chaotic, and eclectic city – the capital of India's largest state – is finally in the global gaze for what has always defined its soul: an unparalleled love for food.
"'What's for dinner, the method of preparation' is a continued conversation from morning until night in most homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and carts – little-known treasures that are immensely popular with the locals.
In the city center of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can visit a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is scientific and complicated. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though express concern that their younger generation do not want to take up the craft.
A celebrity chef from Lucknow has noted that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will inspire more people worldwide to discover these narratives and visit the city to delight in the culinary delights of Lucknow.
