Tempting kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and visitors equally praising its superb cuisine.
An International Accolade
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this designation, it joins a international community of cities metropolises across over 100 countries focused on promoting "innovation as a catalyst of city development that is sustainable".
The honor "stands as proof of its deep-rooted gastronomic legacy and lively culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as hardly a shock to its inhabitants or passionate food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has consistently characterized its heart: an profound love for food.
"'The day's menu, the method of preparation' is a continued dialogue from waking up until night in most homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, refined, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the culinary masters also built up a vast array 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 also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and stalls – little-known delights that are immensely favored by the locals.
In the central district of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
In the morning, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 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).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its unique airy feel.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though note that their younger generation are reluctant to take up the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions 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 build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people worldwide to learn these narratives and travel to the city to taste the culinary delights of Lucknow.
