Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers equally swearing by its remarkable cuisine.
A Global Honor
In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive roster of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it joins a global network of over 400 urban centers across over 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".
The accolade "stands as proof of its profound gastronomic legacy and vibrant gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this venerable city comes as hardly a shock to its inhabitants or passionate food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO recognition, this cherished, chaotic, and eclectic city – the capital of India's largest state – is now in the limelight for what has consistently characterized its soul: an immense devotion for food.
"'What's for dinner, the method of preparation' is a continued discussion from morning until going to bed in most homes," states a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, perfected, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were centers of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with a flour paste.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than 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 offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are small establishments and stalls – lesser-known delights that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can make their way to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was established, 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 offers special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and involved. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their children do not want 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 true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is anticipated, will inspire more people around the world to explore these tales and visit the city to delight in the food wonders of Lucknow.
