Tempting kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and tourists alike celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a select group of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it joins a international community of cities urban centers across over 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The honor "demonstrates its profound gastronomic legacy and dynamic 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 earn a spot in this prestigious list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city is hardly a shock to its residents or avid food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this cherished, chaotic, and eclectic city – the capital of India's most populous state – is now in the limelight for what has perennially defined its heart: an profound passion for food.
"'What's for dinner, how should it be prepared' is a constant discussion from waking up until night in many homes," notes a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, refined, and taken to exquisite levels in their imperial kitchens.
These royal kitchens were centers of culinary innovations, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and carts – lesser-known delights that are immensely popular with the locals.
In the central district of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
For breakfast, one can make their way to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular 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 special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and involved. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but express concern that their children do not want to master the craft.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is hoped, will encourage more people worldwide to learn these narratives and experience the city to savour the gastronomic treasures of Lucknow.
