Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and visitors alike swearing by its exquisite cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a select roster of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it enters a international community of over 400 metropolises across more than 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The honor "is a testament to its deep-rooted food heritage and dynamic culinary scene," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The accolade for this venerable city is hardly a shock to its residents or passionate food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, lively, and eclectic city – the administrative center of India's biggest state – is finally in the limelight for what has perennially shaped its essence: an unparalleled love for food.
"'What's for dinner, how will it be cooked' is a constant discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were conceived, perfected, and raised to extraordinary levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich 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 Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are small establishments and stalls – lesser-known delights that are extremely loved by the locals.
In the central district of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can visit a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and demanding. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but note that their children are unwilling to master the skill.
A celebrity chef from Lucknow has often said that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is hoped, will motivate more people around the world to learn these stories and travel to the city to taste the food wonders of Lucknow.
