Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists alike swearing by its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a international community of cities urban centers across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The honor "is a testament to its centuries-old culinary traditions and lively gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as hardly a shock to its residents or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, bustling, and diverse city – the capital of India's most populous state – is at last in the limelight for what has always defined its heart: an profound love for food.
"'The day's menu, the method of preparation' is a constant discussion from waking up until night in many homes," explains a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, refined, and raised to extraordinary levels in their opulent kitchens.
These royal kitchens were centers of food experimentation, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are little shops and carts – lesser-known treasures that are immensely favored by the locals.
In the city center of Hazratganj, huge crowds start assembling from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and complicated. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their children are reluctant to take up the craft.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is hoped, will encourage more people globally to learn these narratives and visit the city to delight in the food wonders of Lucknow.
