Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors equally swearing by its remarkable cuisine.
A Global Honor
Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of world cities and sparking hopes that it will highlight Lucknow's peerless food. With this title, it joins a worldwide network of cities urban centers across over 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".
The recognition "stands as proof of its deep-rooted culinary traditions and lively gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city is hardly a shock to its residents or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the capital of India's biggest state – is now in the limelight for what has always shaped its heart: an immense devotion for food.
"'What's for dinner, the method of preparation' is a constant conversation from waking up until night in many homes," explains a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, refined, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, merging Persian and indigenous 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 galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious 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 sweet 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 doesn't just showcases seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are little shops and kiosks – little-known delights that are immensely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can head to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and complicated. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however note that their younger generation are unwilling to learn the craft.
A renowned chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to learn these narratives and experience the city to savour the food wonders of Lucknow.
