Delectable kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers equally praising its exquisite cuisine.
An International Accolade
Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a worldwide network of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".
The honor "demonstrates its centuries-old food heritage and vibrant culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities around the world.
An Urban Center with a Culinary Soul
The recognition for this time-honored city comes as no surprise to its locals or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this adored, bustling, and vibrant city – the capital of India's largest state – is finally in the spotlight for what has perennially defined its soul: an unparalleled love for food.
"'What will be cooked, how will it be cooked' is a ongoing discussion from morning until night in many homes," explains a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, refined, and taken to extraordinary levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are little shops and stalls – lesser-known delights that are extremely favored by the locals.
In the central district of Hazratganj, large gatherings 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 lathered with hand-churned white butter.
In the morning, one can visit a no-frills joint operating in the old city area of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and complicated. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their children do not want to master the art.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is hoped, will encourage more people around the world to discover these narratives and experience the city to delight in the culinary delights of Lucknow.
