Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and tourists alike praising its superb cuisine.
A Global Honor
Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a global network of cities cities across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The accolade "demonstrates its profound food heritage and dynamic food ecosystem," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as no surprise to its residents or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this adored, chaotic, and diverse city – the administrative center of India's largest state – is finally in the global gaze for what has perennially shaped its heart: an profound devotion for food.
"'What will be cooked, the method of preparation' is a continued discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and elevated to sublime levels in their imperial kitchens.
These imperial kitchens were epicenters of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, 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 cooked on a gentle, leisurely heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are small establishments and carts – hidden delights that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can head to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and involved. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however note that their younger generation are unwilling to learn the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to learn these tales and travel to the city to taste the gastronomic treasures of Lucknow.
