Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with locals and travelers equally swearing by its superb cuisine.
An International Accolade
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – placing it on a prestigious list of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a international community of more than four hundred metropolises across over 100 countries committed to promoting "creativity as a driver of city development that is sustainable".
The honor "stands as proof of its deep-rooted food heritage and lively culinary scene," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as no surprise to its inhabitants or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's biggest state – is now in the limelight for what has perennially characterized its heart: an profound devotion for food.
"'What's for dinner, the method of preparation' is a continued dialogue from waking up until night in most homes," explains a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its historic opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, refined, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed 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 rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and stalls – lesser-known delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint situated in the old city area of Aminabad. Almost 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).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however express concern that their children do not want to master the craft.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The real value 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 has a narrative – shaped by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to explore these stories and visit the city to savour the culinary delights of Lucknow.
