Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and travelers alike swearing by its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it enters a global network of over 400 cities across over 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".
The recognition "demonstrates its profound food heritage and lively food ecosystem," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as hardly a shock to its inhabitants or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, 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 devotion for food.
"'The day's menu, the method of preparation' is a continued conversation from waking up until night in many homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and taken to extraordinary levels in their royal kitchens.
These kitchens of the nobility were centers of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks 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 far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are small establishments and kiosks – hidden gems that are extremely favored by the locals.
In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was established, 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 remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and involved. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation do not want to learn the art.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places 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 create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to learn these tales and visit the city to savour the culinary delights of Lucknow.
