Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and travelers alike swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a select group of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a worldwide network of over 400 metropolises across over 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The recognition "is a testament to its deep-rooted culinary traditions and lively gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as hardly a shock to its residents or avid food lovers. Many share the opinion that it is "better late than never".
With the UNESCO recognition, this beloved, lively, and diverse city – the capital of India's largest state – is now in the limelight for what has always characterized its heart: an immense devotion for food.
"'The day's menu, the method of preparation' is a ongoing discussion from morning until night in most homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, refined, and elevated to extraordinary levels in their opulent kitchens.
These imperial kitchens were centers of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are tiny kiosks and kiosks – lesser-known treasures that are immensely loved by the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with fluffy buns covered in freshly churned white butter.
In the morning, one can make their way to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was set up, 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 remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and demanding. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though say that their younger generation are reluctant to learn the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is hoped, will motivate more people globally to explore these stories and experience the city to taste the food wonders of Lucknow.
