Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and tourists alike celebrating its exquisite cuisine.
Worldwide Recognition
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a worldwide network of over 400 cities across over 100 countries focused on promoting "innovation as a driver of sustainable urban development".
The recognition "stands as proof of its profound culinary traditions and vibrant food ecosystem," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city arrives as no surprise to its residents or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, lively, and diverse city – the capital of India's largest state – is at last in the spotlight for what has perennially characterized its heart: an profound love for food.
"'The day's menu, how should it be prepared' is a constant conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and taken to sublime levels in their opulent kitchens.
These royal kitchens were epicenters of food experimentation, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with dough.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy 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 haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are small establishments and stalls – hidden gems that are immensely loved by the locals.
In the central district of Hazratganj, throngs of people start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and involved. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though note that their children are unwilling to learn the craft.
A renowned chef from Lucknow has often said that the city's rich 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 hidden eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to explore these tales and visit the city to taste the culinary delights of Lucknow.
