Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and travelers alike praising its superb cuisine.
Worldwide Recognition
Last month, Unesco designated it as a Creative City of Gastronomy – placing it on a exclusive group of world cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it joins a worldwide network of cities cities across over 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".
The accolade "stands as proof of its centuries-old culinary traditions and lively culinary scene," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.
An Urban Center with a Culinary Soul
The accolade for this venerable city is hardly a shock to its inhabitants or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this cherished, lively, and eclectic city – the administrative center of India's biggest state – is now in the limelight for what has perennially characterized its soul: an profound love for food.
"'What will be cooked, the method of preparation' is a continued dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and taken to extraordinary levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, merging Iranian and indigenous 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. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are little shops and kiosks – hidden treasures 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 piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.
To start the day, one can visit a unpretentious joint operating in the historic quarter 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 special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their children are reluctant to learn the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to learn these tales and travel to the city to taste the culinary delights of Lucknow.
