Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and tourists equally praising its remarkable cuisine.
An International Accolade
In a recent announcement, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it joins a international community of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".
The recognition "is a testament to its profound culinary traditions and lively gastronomic culture," according to 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 earn a spot in this highly sought-after list of seventy urban centers internationally.
A City Defined by Food
The honor for this historic city is hardly a shock to its inhabitants or avid food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and eclectic city – the capital of India's biggest state – is now in the spotlight for what has always defined its soul: an unparalleled passion for food.
"'What will be cooked, how will it be cooked' is a continued conversation from morning until night in most homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were centers of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and kiosks – hidden delights that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 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).
Safeguarding a Culinary Heritage
The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and complicated. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation are reluctant to learn the skill.
A renowned chef from Lucknow has noted that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur 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 humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to discover these tales and travel to the city to taste the gastronomic treasures of Lucknow.
