Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and tourists equally celebrating its exquisite cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a global network of cities metropolises across more than 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The honor "demonstrates its profound gastronomic legacy and vibrant food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city arrives as hardly a shock to its residents or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, lively, and diverse city – the administrative center of India's most populous state – is now in the spotlight for what has perennially shaped its heart: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a continued discussion from morning until night in most homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so soft 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 prepared on a gentle, slow heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are little shops and carts – lesser-known gems that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can visit a simple joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and complicated. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but note that their younger generation are reluctant to master the craft.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will encourage more people globally to explore these tales and visit the city to savour the gastronomic treasures of Lucknow.
