Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists alike celebrating its exquisite cuisine.
An International Accolade
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it enters a international community of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".
The recognition "stands as proof of its deep-rooted culinary traditions and vibrant food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations around the world.
A City Defined by Food
The accolade for this venerable city comes as little surprise to its locals or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the capital of India's most populous state – is at last in the spotlight for what has perennially defined its soul: an unparalleled love for food.
"'The day's menu, how will it be cooked' is a ongoing conversation from morning until night in many homes," states a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its historic opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, perfected, and elevated to sublime levels in their imperial kitchens.
These imperial kitchens were hubs of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also built up a repertoire 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 additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and stalls – hidden gems that are extremely loved by the locals.
In the city center of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 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).
Preserving Tradition for the Future
The city also offers unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and demanding. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation are reluctant to master the art.
A renowned chef from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is anticipated, will motivate more people globally to learn these narratives and travel to the city to savour the culinary delights of Lucknow.
