Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and visitors equally praising its superb cuisine.
An International Accolade
Recently, UNESCO designated it as a Creative City of Gastronomy – including it in a exclusive list of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a worldwide network of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".
The accolade "stands as proof of its centuries-old culinary traditions and dynamic culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.
A City Defined by Food
The recognition for this historic city comes as hardly a shock to its locals or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and vibrant city – the capital of India's biggest state – is now in the limelight for what has consistently defined its heart: an immense devotion for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from waking up until night in many homes," notes a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, perfected, and elevated to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were hubs of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about 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 gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and kiosks – hidden gems that are wildly loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Almost 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).
Safeguarding a Culinary Heritage
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is scientific and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though say that their children are unwilling to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is believed, will encourage more people worldwide to learn these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
