Delectable kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and tourists alike praising its remarkable cuisine.
An International Accolade
In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it joins a global network of cities cities across over 100 countries focused on promoting "innovation as a driver of city development that is sustainable".
The honor "demonstrates its centuries-old food heritage and vibrant gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city arrives as no surprise to its locals or passionate food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, chaotic, and vibrant city – the capital of India's largest state – is now in the limelight for what has always defined its soul: an unparalleled love for food.
"'The day's menu, the method of preparation' is a constant discussion from morning until night in most homes," notes a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – 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 created, perfected, and elevated to extraordinary levels in their royal kitchens.
These royal kitchens were hubs of culinary innovations, 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 iconic kebabs were developed. As the tale is told that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest 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 closed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also created a repertoire 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 not only highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and kiosks – little-known delights that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start assembling from early morning at a renowned 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.
For breakfast, one can head to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and involved. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
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 take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it among the best 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 lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The global recognition, it is hoped, will inspire more people around the world to explore these tales and travel to the city to taste the food wonders of Lucknow.
