Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally praising its exquisite cuisine.
A Global Honor
In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a worldwide network of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The honor "demonstrates its centuries-old gastronomic legacy and lively food ecosystem," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city comes as little surprise to its inhabitants or avid food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO designation, this adored, bustling, and eclectic city – the capital of India's largest state – is finally in the global gaze for what has always defined its heart: an immense passion for food.
"'What's for dinner, how will it be cooked' is a ongoing dialogue from morning until night in many homes," explains a local cultural expert. "And you are actually judged 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 noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are little shops and carts – little-known delights that are wildly 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 clay glasses, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is precise and complicated. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however say that their children do not want to learn the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people globally to explore these narratives and travel to the city to taste the culinary delights of Lucknow.
