Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and visitors alike swearing by its exquisite cuisine.
An International Accolade
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this status, it joins a worldwide network of more than four hundred cities across more than 100 countries committed to promoting "innovation as a driver of sustainable urban development".
The accolade "demonstrates its centuries-old gastronomic legacy and vibrant food ecosystem," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city is no surprise to its locals or avid food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and diverse city – the capital of India's largest state – is at last in the limelight for what has always defined its heart: an profound passion for food.
"'What will be cooked, how should it be prepared' is a continued conversation from morning until night in most homes," states a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, refined, and raised to extraordinary levels in their imperial kitchens.
These imperial kitchens were epicenters of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps 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 tightly closed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and stalls – hidden delights that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, 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 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 boasts special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is precise and involved. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but note that their children do not want to take up the art.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will inspire more people globally to discover these tales and travel to the city to delight in the culinary delights of Lucknow.
