Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike celebrating its exquisite cuisine.
Worldwide Recognition
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a worldwide network of cities cities across more than 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".
The recognition "stands as proof of its deep-rooted culinary traditions and lively food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The recognition for this venerable city arrives as hardly a shock to its inhabitants or passionate food lovers. Many agree with the view that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and eclectic city – the administrative center of India's largest state – is finally in the spotlight for what has always defined its soul: an profound love for food.
"'What's for dinner, how should it be prepared' is a continued discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, perfected, and elevated to sublime levels in their royal kitchens.
These imperial kitchens were centers 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 iconic 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 culinary artists minced the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are tiny kiosks and stalls – hidden delights that are extremely loved by the locals.
In the central district of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.
To start the day, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was founded, 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 presents special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and involved. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but say that their younger generation do not want to take up the art.
A celebrity chef from Lucknow has noted 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, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people worldwide to discover these tales and travel to the city to savour the food wonders of Lucknow.
