Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and travelers equally swearing by its exquisite cuisine.
An International Accolade
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – including it in a select list of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a international community of more than four hundred cities across over 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".
The honor "is a testament to its centuries-old culinary traditions and dynamic food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.
An Urban Center with a Culinary Soul
The recognition for this time-honored city arrives as no surprise to its locals or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's largest state – is at last in the spotlight for what has perennially defined its essence: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a constant discussion from morning until night in most homes," explains a local cultural expert. "And you are often evaluated by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, refined, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so silky that it required 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 low, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are little shops and kiosks – lesser-known delights that are immensely loved by the locals.
In the central district of Hazratganj, large gatherings start assembling from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can head to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and involved. The cook beats the milk and then exposes it 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. A number of though say that their younger generation do not want to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to discover these tales and visit the city to delight in the culinary delights of Lucknow.
