Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and visitors equally swearing by its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a Creative City of Gastronomy – including it in a select group of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a international community of cities metropolises across over 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The accolade "stands as proof of its profound culinary traditions and dynamic food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city comes as little surprise to its residents or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has always defined its heart: an profound devotion for food.
"'What's for dinner, how will it be cooked' is a ongoing discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, perfected, and elevated to exquisite levels in their imperial kitchens.
These royal kitchens were hubs of food experimentation, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to 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 needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters 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 only about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are little shops and stalls – little-known gems that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can head to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, 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 cloud-like dessert found in the winter. The process of making it is precise and involved. The cook beats the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but say that their children do not want to learn the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will inspire more people around the world to explore these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.
