Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and travelers equally celebrating its superb cuisine.
Worldwide Recognition
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – adding it to a prestigious roster of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this title, it enters a worldwide network of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The accolade "is a testament to its deep-rooted gastronomic legacy and lively food ecosystem," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities internationally.
A City Defined by Food
The recognition for this historic city arrives as hardly a shock to its locals or passionate food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this adored, chaotic, and diverse city – the capital of India's largest state – is at last in the spotlight for what has consistently shaped its heart: an unparalleled passion for food.
"'What will be cooked, how should it be prepared' is a continued discussion from waking up until night in many homes," states a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, refined, and elevated to exquisite levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and carts – little-known gems that are immensely loved by the locals.
In the central district of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can visit a unpretentious joint operating in the old city area of Aminabad. Almost 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).
Safeguarding a Culinary Heritage
The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation are unwilling to master the craft.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle 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 hidden eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is believed, will inspire more people around the world to learn these narratives and travel to the city to savour the food wonders of Lucknow.
