Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally swearing by its remarkable cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a worldwide network of cities cities across over 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".
The recognition "demonstrates its profound gastronomic legacy and dynamic culinary scene," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as hardly a shock to its residents or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has perennially characterized its heart: an unparalleled love for food.
"'What's for dinner, the method of preparation' is a constant dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, evolved, and taken to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are small establishments and stalls – lesser-known gems that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can visit a simple joint operating in the old city area of Aminabad. Almost 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 unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and complicated. The artisan beats the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however express concern that their younger generation are unwilling to learn the skill.
A celebrity chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is anticipated, will encourage more people worldwide to explore these stories and visit the city to delight in the food wonders of Lucknow.
