Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and travelers equally praising its superb cuisine.
An International Accolade
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it joins a worldwide network of more than four hundred urban centers across more than 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".
The honor "demonstrates its centuries-old food heritage and lively gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city comes as no surprise to its locals or passionate food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, bustling, and eclectic city – the capital of India's biggest state – is now in the limelight for what has consistently defined its heart: an immense love for food.
"'The day's menu, how will it be cooked' is a constant discussion from waking up until night in most homes," notes a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and raised to sublime levels in their royal kitchens.
These royal kitchens were hubs of food experimentation, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally 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 – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are little shops and stalls – hidden delights that are wildly loved by the locals.
In the central district of Hazratganj, huge crowds start assembling from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and complicated. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however express concern that their children do not want to take up the craft.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to discover these tales and travel to the city to savour the food wonders of Lucknow.
