Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors equally praising its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it joins a worldwide network of over 400 metropolises across more than 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The accolade "stands as proof of its deep-rooted food heritage and vibrant food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as no surprise to its residents or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this adored, chaotic, and vibrant city – the administrative center of India's most populous state – is now in the limelight for what has consistently shaped its heart: an unparalleled love for food.
"'The day's menu, the method of preparation' is a constant dialogue from waking up until night in most homes," notes a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, refined, and taken to sublime levels in their royal kitchens.
These royal kitchens were centers of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, 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-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about 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 gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and kiosks – hidden delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however note that their children do not want to master the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people globally to discover these tales and experience the city to taste the food wonders of Lucknow.
