Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists equally swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a worldwide network of more than four hundred urban centers across more than 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".
The honor "demonstrates its profound culinary traditions and lively gastronomic culture," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city comes as hardly a shock to its locals or passionate food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's most populous state – is now in the global gaze for what has always shaped its essence: an profound passion for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, refined, and taken to sublime levels in their opulent kitchens.
These royal kitchens were centers of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with a flour paste.
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 far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are small establishments and carts – lesser-known treasures that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
To start the day, one can visit a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and involved. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however say that their younger generation do not want to take up the art.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is hoped, will encourage more people worldwide to learn these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
